Permisi XXI.. CRISPY MINI WONTON!
Resep
Crispy Mini Chicken and Shrimp Wontons
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daging paha ayam bersama udang dan bawang putih sampai halus.
- Masukkan tepung sagu, putih telur, saus tiram, minyak wijen, garam, kaldu ayam bubuk dan lada, lalu blender lagi sampai halus.
- Pindahkan adonan ke wadah lalu masukkan daun bawang yang sudah diiris tipis dan aduk dengan spatula supaya tekstur daun bawangnya tetap terasa.
- Pindahkan adonan ke plastik segitiga.
- Lipat kulit lumpia besar menjadi tiga kali tiga bagian lalu gunting sehingga satu lembar menjadi sembilan lembar kecil.
- Buat lem dengan mencampurkan tepung protein sedang dan sedikit air sampai menjadi pasta.
- Semprotkan sedikit isian di tengah setiap lembar kulit, hanya seemprit saja karena ukurannya bite size.
- Basahi tepi kulitnya dengan lem, lipat menjadi segitiga, tekan sampai rapat, lalu jepit ujung-ujungnya membentuk pangsit.
- Panaskan minyak lalu goreng pangsit sampai golden brown dan crispy, jangan sampai gosong.
- Tiriskan pangsit lalu goreng sisanya sampai habis.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the chicken thigh meat together with the shrimp and garlic until smooth.
- Add the sago flour, egg white, oyster sauce, sesame oil, salt, chicken bouillon powder and pepper, then blend again until smooth.
- Transfer the mixture to a bowl, add the thinly sliced spring onion, and fold it in with a spatula so the spring onion keeps its texture.
- Transfer the filling into a piping bag.
- Fold a large spring roll wrapper into three by three and cut it, so one sheet gives you nine small squares.
- Make a glue by mixing medium protein flour with a little water until it forms a paste.
- Pipe a very small amount of filling into the centre of each wrapper, just a dot, since these are bite sized.
- Brush the edges with the glue, fold into a triangle, press the edges tight, then pinch the corners together into a wonton shape.
- Heat the oil and fry the wontons until golden brown and crisp, being careful not to burn them.
- Drain the wontons and fry the rest in batches until they are all done.
Mode Masak
Resep
Crispy Mini Chicken and Shrimp Wontons
Permisi XXI.. CRISPY MINI WONTON!
Permisi XXI.. CRISPY MINI WONTON!
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Blender daging paha ayam bersama udang dan bawang putih sampai halus.
- Masukkan tepung sagu, putih telur, saus tiram, minyak wijen, garam, kaldu ayam bubuk dan lada, lalu blender lagi sampai halus.
- Pindahkan adonan ke wadah lalu masukkan daun bawang yang sudah diiris tipis dan aduk dengan spatula supaya tekstur daun bawangnya tetap terasa.
- Pindahkan adonan ke plastik segitiga.
- Lipat kulit lumpia besar menjadi tiga kali tiga bagian lalu gunting sehingga satu lembar menjadi sembilan lembar kecil.
- Buat lem dengan mencampurkan tepung protein sedang dan sedikit air sampai menjadi pasta.
- Semprotkan sedikit isian di tengah setiap lembar kulit, hanya seemprit saja karena ukurannya bite size.
- Basahi tepi kulitnya dengan lem, lipat menjadi segitiga, tekan sampai rapat, lalu jepit ujung-ujungnya membentuk pangsit.
- Panaskan minyak lalu goreng pangsit sampai golden brown dan crispy, jangan sampai gosong.
- Tiriskan pangsit lalu goreng sisanya sampai habis.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Blend the chicken thigh meat together with the shrimp and garlic until smooth.
- Add the sago flour, egg white, oyster sauce, sesame oil, salt, chicken bouillon powder and pepper, then blend again until smooth.
- Transfer the mixture to a bowl, add the thinly sliced spring onion, and fold it in with a spatula so the spring onion keeps its texture.
- Transfer the filling into a piping bag.
- Fold a large spring roll wrapper into three by three and cut it, so one sheet gives you nine small squares.
- Make a glue by mixing medium protein flour with a little water until it forms a paste.
- Pipe a very small amount of filling into the centre of each wrapper, just a dot, since these are bite sized.
- Brush the edges with the glue, fold into a triangle, press the edges tight, then pinch the corners together into a wonton shape.
- Heat the oil and fry the wontons until golden brown and crisp, being careful not to burn them.
- Drain the wontons and fry the rest in batches until they are all done.
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