🍽️ Crispy Coconut Shrimp Pouches

Name: Crispy Coconut Shrimp Pouches
Total time: 30 min
Yield: 4 servings
Ingredients: 20 Wonton pastry sheets (frozen); 50 g Coconut cream; 2 tbsp Oyster sauce; 2 tbsp Light soy sauce; Salt; Pepper (from the mill); 1 tsp yellow curry paste; 250 g Shrimp (kitchen-ready, pre-cooked); Oil (for frying)

386 kcal · 30 min · 4 servings

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Ingredients

20 Wonton pastry sheets (frozen)
50 g Coconut cream
2 tbsp Oyster sauce
2 tbsp Light soy sauce
Salt
Pepper (from the mill)
1 tsp yellow curry paste
250 g Shrimp (kitchen-ready, pre-cooked)
Oil (for frying)

Instructions

1. Let the wonton wrappers thaw slowly at room temperature.
2. Mix the coconut cream in a bowl with oyster sauce, soy sauce, a pinch of salt, pepper, and the curry paste.
3. Finely chop the shrimp.
4. Stir the chopped shrimp into the coconut mixture.
5. Place one tablespoon of the filling in the center of a wrapper.
6. Pull the edges of the wrapper upwards.
7. Twist the edges together over the filling.
8. Press the edges firmly to form a small pouch.
9. Fry the pouches in hot oil for about 2 to 3 minutes until golden brown.
10. Remove the pouches from the oil.
11. Let them drain on kitchen paper.

Nutrition per serving

kcal: 386
Protein: 20 g · Fett/Fat: 17 g · Carbs: 37 g