Deep-fried wontons with Cervena venison
- 200 g Cervena Venison Denver leg piece
- 24 wonton wrappers
- 2 Egg whites
- 80 g Shiitake mushrooms
- 1 piece fresh ginger thumb sized
- 1 pinch of sugar
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 clove garlic peeled
- 1 tbsp vegetable oil
- 1 tbsp celery leaves
- 1 tsp chili paste
- 4 tbsp sesame seed
- 1 L sunflower seed oil for frying
- 1 small bottle sweet and sour chili sauce
Cervena Venison
Dice the Cervena venison. Peel the ginger and grate finely together with the garlic. Put all ingredients in a small bowl with the soy sauce and 1 tablespoon lemon juice. Leave to marinate for 30 minutes.
Dice the Shiitake mushrooms and fry briefly in vegetable oil over a high heat. Add some sugar to taste.
Finely blend the marinated New Zealand venison and then place in a bowl and add the fried Shiitake mushrooms and the chili paste. Finely chop the celery leaves and mix well with the remaining ingredients.
Wontons
Lay the wonton wrappers out on a working surface and put a teaspoon of meat filling in the center of each one. To create little packages, brush the wrapper edges with a little beaten egg white. Fold two diagonally opposing corners of a wrapper up over the filling and pinch them together at the top and do likewise with the other two corners. Seal the packages by pinching the upper edges together so that none of the meat juices escape while deep-frying.
When the wontons are ready, lightly brush them with egg white and sprinkle them with sesame seeds – them egg white helps the seeds to stick.
Heat the vegetable oil to 160° C and deep-fry the wontons for about 2 minutes until they are golden brown. Leave to drain on paper kitchen towels and then arrange in small bowls.
To serve
Pour the sweet and sour chili sauce into mini sauce bowls (one for each person) and serve with the wontons.
Servings4people
Prep Time30minutes
Cooking Time20minutes
INGREDIENTS
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Cervena Venison Dice the Cervena venison. Peel the ginger and grate finely together with the garlic. Put all ingredients in a small bowl with the soy sauce and 1 tablespoon lemon juice. Leave to marinate for 30 minutes. Dice the Shiitake mushrooms and fry briefly in vegetable oil over a high heat. Add some sugar to taste. Finely blend the marinated New Zealand venison and then place in a bowl and add the fried Shiitake mushrooms and the chili paste. Finely chop the celery leaves and mix well with the remaining ingredients. Wontons Lay the wonton wrappers out on a working surface and put a teaspoon of meat filling in the center of each one. To create little packages, brush the wrapper edges with a little beaten egg white. Fold two diagonally opposing corners of a wrapper up over the filling and pinch them together at the top and do likewise with the other two corners. Seal the packages by pinching the upper edges together so that none of the meat juices escape while deep-frying. When the wontons are ready, lightly brush them with egg white and sprinkle them with sesame seeds – them egg white helps the seeds to stick. Heat the vegetable oil to 160° C and deep-fry the wontons for about 2 minutes until they are golden brown. Leave to drain on paper kitchen towels and then arrange in small bowls. To serve Pour the sweet and sour chili sauce into mini sauce bowls (one for each person) and serve with the wontons. |
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