Crispy chicken and fish
with sweet-sour sauce
1 spring onion
2 teasp sweet soy sauce
oil to deep-fry
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© Janneke's Recipe pages - chicken meals, fish, oriental
How to prepare:
Mix the chopped chicken, chopped fish fillet, chopped spring onion, the soy sauce and the salt. Place 1 teaspoon of the mixture on each wonton skin. Brush the edges slightly with water. Fold to a triangle. Dab some water on the left corner of the triangle. Fold the right corner to the middle and fold the left corner over. Press slightly.
Fill a (deep fryer) pan for a third with oil. Heat the oil to 180°C/360°F.
Fry the chicken and fish crispy and golden brown.
Shake the redundant oil off and drain on kitchen paper.
Serve the packets with sweet-sour sauce.
First published: April 12, 2003, Netherlands
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