Deep-Fried Wontons
Ingredients
- Ingredients
- 60 frozen Wonton wrapper
- 150 grams Napa cabbage
- 2 scallions
- 2 tsps freshly grated ginger
- 1 Tbsp freshly chopped cilantro
- 1 Romaine lettuce
- 10 grams dried Tongu mushroom (or other dried mushrooms such as porcini)
- 200 grams carrots
- 2 garlic cloves
- 2 Tbsps soy sauce
- 3 tsps sesame oil
- salt
- freshly ground peppers
- 1 egg white
- 800 milliliters vegetable oil (for frying)
- 2 Tbsps Sesame seeds
- 1 tsp grated Orange peel
- 2 Tbsps Orange juice
- 4 Tbsps White vinegar
- 1 tsp honey
- 6 Tbsps vegetable oil
- Tabasco sauce
Preparation steps
Thaw wonton sheets, then peel off the required sheets. Soak dried mushrooms in boiling water for about 20 minutes. Toast the sesame seeds in a dry pan and set aside.
Peel carrot and cut into very fine sticks. Rinse, trim and finely chop cabbage and scallions. Peel garlic and finely chop.
Drain mushrooms, remove stems and finely chop caps. Mix with the vegetables, garlic, ginger, coriander, soy sauce and 2 teaspoons sesame oil and season with salt and pepper.
Spread the wonton sheets with filling in portions and brush edges of the sheets with beaten egg white. Each wonton sheet should get 1 heaping teaspoon of filling in the center. Gather up the corners and seal well.
In a wok, heat the vegetable oil for frying. (It is hot enough when small bubbles appear around a wooden spoon handle inserted into the oil).
Remove romaine lettuce leaves, rinse, spin dry, and cut into fine strips.
Fry the wontons in portions until golden brown, about 3 minutes Drain on paper towels and keep warm in a preheated oven (70°C) (approximately 150°F).
For the orange dressing, mix vinegar, orange zest and juice with honey and season with Tabasco, salt and pepper. Whisk well. Mix in 6 tablespoons vegetable oil and remaining sesame oil. Stir in 1 tablespoon sesame seeds. Toss salad in dressing and spread on plates. To serve, top with wontons and sprinkle with remaining sesame seeds.
