Starter
New Orleans Cho Chos
40 minServes 6Nutri-Score D€€
D
40 min
40 minNew Orleans Cho Chos
what you need
Ingredients
wonton wrappers (kept covered so they don't dry out)Pantry24 pieces
shrimp (peeled, deveined and finely chopped)Fish200 g
ground pork (raw)Meat200 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
soy sauce (for the filling)Pantry15 ml- sesame oil (for the filling)Pantry5 ml
- cornstarch (to bind the filling)Pantry10 g
salt (to season the filling)Spices3 g
black pepper (ground)Spices1 g- vegetable oil (for deep frying)Pantry1 litre
- duck sauce (for dipping)Pantry120 ml
per serving
Nutrition
323kcal
- Carbs
- 22 g
- Proteins
- 10 g
- Fat
- 22 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 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.
- Step 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.
- Step 3
Heat the oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to about 175 °C.
- Step 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.
- Step 5
Serve
- Serve the cho chos hot with duck sauce for dipping.