Gamba wonton with coriander

Name: gamba wonton with coriander
Total time: 20 min
Yield: 4
Ingredients: 4 sheet filo pastry; 1 teaspoon soft butter; 0.5 bunch coriander; 4 twig coriander; 4 raw shrimp; 1 teaspoon flour; 250 milliliters peanut oil; 250 milliliters sunflower oil; chilli pepper flakes

Ingredients

4 sheet filo pastry
1 teaspoon soft butter
0.5 bunch coriander
4 twig coriander
4 raw shrimp

1 teaspoon flour
250 milliliters peanut oil
250 milliliters sunflower oil
Chilli pepper flakes

Directions

Let the filo pastry cover defrost to prevent drying. Cut the sheets of filo pastry in half so that you have 8 squares.
Brush 4 squares with a little butter and put the other squares on it. Put a sprig of coriander and a gamba on it.
Stir in a piece of flour and a tablespoon of water and lightly brush the edges of the dough.
Fold the edges of the dough together and press them firmly. The package does not have to get a tight shape, if the edges are properly sealed.
Heat the oil to 180ºC and fry the wontons in 3-5 minutes on both sides until golden brown.
Drain well and serve with a pinch of chilli pepper and a sprig of coriander.