Wontons and sashimi

Close the wontons by making them
into small "bags".

I love Asian food. It’s full of taste and flavours of all kind. Spicy, sweet and/or salty at the same time. I found wontons about a year ago when I read about them on a magazine. I call wontons Asian raviolis, but only tastier and crispier. You don’t need to make the wonton sheets yourself, because many Asian stores sell them frozen. In this recipe I used chicken, but you can make vegetarian wontons or use fish, pork or whatever suits to your taste.

Fried chicken as wonton filling.

 For five people you will need:

40-50 wonton sheets (I used one package)

300 g sliced chicken

Soy sauce

Ketjap manis (sweet soy sauce)

Sweet chili

Onion

Garlic

Soy oil

Wasabi powder. Add only a
drop of water.

Let the wonton sheets to defrost. Frie the chicken in soy oil until golden brown. Season according to your taste with soy sauce, sweet chili and ketjap manis. Add the pressed garlic and onion pieces. Let it cook on a low fire 5-10 minutes.

Place a small amount of chicken on wonton sheets and close them with your fingers. You can either deep frie them in oil or then prepare them on a pan with oil.

I also served sashimi with wontons. Slice the salmon in to thin slices.

Frie the wontons in oil.

For wasabi I have started to use wasabi powder. You just add a very small amount of water to the powder and mold the dough in to balls.

Serve the sashimi with wasabi, soy sauce and pickled ginger. Use sweet chili sauce as a dip for wontons. You may also serve some fresh bok choy leaves.