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New Orleans Cho Chos
Przystawka

New Orleans Cho Chos

40 minPorcje: 6Nutri-Score D€€
od @risascuisine1 importugotowano 0 razy
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Składniki

6 osób
  • wonton wrappers (kept covered so they don't dry out)Spiżarnia24 kawałki
  • shrimp (peeled, deveined and finely chopped)Ryby200 g
  • ground pork (raw)Mięso200 g
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce2 kawałki
  • soy sauce (for the filling)Spiżarnia15 ml
  • sesame oil (for the filling)Spiżarnia5 ml
  • cornstarch (to bind the filling)Spiżarnia10 g
  • salt (to season the filling)Przyprawy3 g
  • black pepper (ground)Przyprawy1 g
  • vegetable oil (for deep frying)Spiżarnia1 litr
  • duck sauce (for dipping)Spiżarnia120 ml

na porcję

Wartości odżywcze

323kcal

Węglowodany
22 g
Białko
10 g
Tłuszcz
22 g
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Przybory

  • Miska ×2
  • Frytkownica
  • Łyżka cedzakowa
  • Termometr kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Heat the oil

    • Pour the vegetable oil into a deep fryer or heavy pot and heat to about 175 °C.
    Krok 3

  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.
    Krok 4

  5. Serve

    • Serve the cho chos hot with duck sauce for dipping.
    Krok 5
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