Echt heel exacte aantallen zijn hier niet vermeld omdat je er eigenlijk redelijk naar eigen inzicht mee aan de gang kunt. Beetje van dit en een beetje van dat. Omdat de worsten al gekruid zijn hoef je er verder weinig peper en zout aan toe te voegen
Course sidedish, Snack
Prep Time 10mins
Cook Time 15mins
Author Simone van den Berg & Esmee Scholte
a few raw tigerprawnscleaned and deveined
water mixed with a little cornflour
sunflower oil for frying
Remove the skin from the sausages and put into a large bowl. Cut the shrimps to smaller pieces and cut the chili, spring onions, ginger and garlic as well. Mix everything together and make a separate bowl with the cornflour and the water.
Lay out a dumpling sheet and put about a tsp of filling on it. You’ll notice soon enough when there is too much filling, as you won’t be able to fold it properly. Wet the sides of the dumpling sheet with a little bit of the cornflour and water mixture and fold them creatively. Just make sure it is closed well enough or the filling will spill out once you put them in the oil.
Once you’ve folded them all (keep the ones you finished under a damp cloth so they do not dry out) heat the sunflower oil and quickly bake them golden brown.
I love these with just a simple sweet chili sauce.