Entrée
New Orleans Cho Chos
40 minPour 6Nutri-Score D€€
D
40 min
40 minNew Orleans Cho Chos
ce qu’il vous faut
Ingrédients
wonton wrappers (kept covered so they don't dry out)Épicerie24 morceaux
shrimp (peeled, deveined and finely chopped)Poissons200 g
ground pork (raw)Viandes200 g
onion (finely chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes2 morceaux
soy sauce (for the filling)Épicerie15 ml- sesame oil (for the filling)Épicerie5 ml
- cornstarch (to bind the filling)Épicerie10 g
salt (to season the filling)Épices3 g
black pepper (ground)Épices1 g- vegetable oil (for deep frying)Épicerie1 litre
- duck sauce (for dipping)Épicerie120 ml
par portion
Nutrition
323kcal
- Glucides
- 22 g
- Protéines
- 10 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Friteuse
Écumoire
Thermomètre de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Heat the oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to about 175 °C.
- Étape 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.
- Étape 5
Serve
- Serve the cho chos hot with duck sauce for dipping.