Salmon Wan Tans

1 First, for the sauce, remove the peel from the ginger and finely dice. Cut the chili pepper, remove the seeds and chop finely. Bring ginger, chili pepper and orange juice to a boil, boil liquid to about half. Season with sugar.

Rinse, dry and finely dice salmon fillet. Clean and rinse bell bell pepper, also finely dice. Rinse and dry the coriander. Pluck off leaves and chop finely. Mix everything together. Season heartily with salt, pepper and Tabasco. 3.

Heat deep-frying fat to about 180 °C. Place wan tan dough sheets in portions, one against the other, on the surface. Brush with beaten egg yolk and mold about 1 heaping tsp. salmon mixture in center. Press dough sheet ends together over filling.

4. fry wan-tans in batches in hot fat for 2-3 min. until crispy in oil. Drain on kitchen roll and serve with the still warm orange-ginger sauce.

Tip: If you don’t like coriander, you can replace it with parsley.

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