1 teaspoon fresh ginger
1 stem lemon grass
2 tablespoons cut chives
1/2 teaspoon sambal
2 tablespoons plum sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
50 (8 cm square) wonton skins
oil for frying
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© Janneke's Recipe pages - oriental meals, ground beef recipes
Preparation in advance:
Mix meat, chopped ginger, slices lemon grass, chopped chestnuts, chives, sambal, plum sauce, sesame oil and cornstarch in a bowl. Mix well. Place covered 1 hour in the fridge.
How to prepare:
Work with one wonton skin at the time and put the rest, covered against drying, aside.
Spoon 2 teaspoons of the stuffing in the middle of the skins and wet the edges with water. Fold the edges to the middle and press together.
Fill a (deep fryer) pan for a third with oil. Heat the oil to 180°C/360°F.
Fry the wontons in 3-4 minutes pale brown. Take with a skimmer out of the pan, drain on kitchen paper and serve hot with pangsit sauce.
(You can steam the wontons for 10 minutes too.)
First published: April 12, 2003, Netherlands
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