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Lynne Carpenter
Gamba wonton with coriander
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Ingredients
Directions
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Let the filo pastry cover defrost to prevent drying. Cut the sheets of filo pastry in half so that you have 8 squares.
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Brush 4 squares with a little butter and put the other squares on it. Put a sprig of coriander and a gamba on it.
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Stir in a piece of flour and a tablespoon of water and lightly brush the edges of the dough.
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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.
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Heat the oil to 180ºC and fry the wontons in 3-5 minutes on both sides until golden brown.
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Drain well and serve with a pinch of chilli pepper and a sprig of coriander.
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Nutrition
160Calories
Sodium0% DV0g
Fat12% DV8g
Protein14% DV7g
Carbs5% DV15g
Fiber0% DV0g
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