Vorspeise
New Orleans Cho Chos
40 Min.Für 6Nutri-Score D€€
D
40 Min.
40 Min.New Orleans Cho Chos
was Sie brauchen
Zutaten
wonton wrappers (kept covered so they don't dry out)Vorräte24 Stücke
shrimp (peeled, deveined and finely chopped)Fisch200 g
ground pork (raw)Fleisch200 g
onion (finely chopped)Obst & Gemüse1 Stück
garlic (minced)Obst & Gemüse2 Stücke
soy sauce (for the filling)Vorräte15 ml- sesame oil (for the filling)Vorräte5 ml
- cornstarch (to bind the filling)Vorräte10 g
salt (to season the filling)Gewürze3 g
black pepper (ground)Gewürze1 g- vegetable oil (for deep frying)Vorräte1 Liter
- duck sauce (for dipping)Vorräte120 ml
pro Portion
Nährwerte
323kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 10 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Fritteuse
Schaumlöffel
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Make the filling
- Combine the chopped shrimp, ground pork, onion and garlic in a bowl.
- Season with soy sauce, sesame oil, salt and black pepper, then stir in the cornstarch until the mixture holds together.
- Schritt 2
Fill the wontons
- Lay a wonton wrapper on a clean surface and place a small spoonful of filling in the center.
- Moisten the edges with water, fold into a triangle or purse shape and press firmly to seal.
- Repeat with the remaining wrappers and filling, keeping the finished cho chos covered.
- Schritt 3
Heat the oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to about 175 °C.
- Schritt 4
Fry the cho chos
- Fry the wontons in batches without crowding the oil.
- Turn them until golden brown and crispy all over, then drain on paper towels.
- Schritt 5
Serve
- Serve the cho chos hot with duck sauce for dipping.