Pangsit with prawns and minced meat

Sprinkle the filo dough dough in approx. 2 hours. Clean the forest onions and cut into thin rings. Cut celery. Chop shrimp finely. In a bowl mix prawns, spring onion, celery, minced meat, ketjapmarinadeen sambal sauce. Peel the garlic and press it over it. Knead again. Pour the slices of filo pastry onto the worktop and halve. Fold up slices. Protein the egg whites and cover each filovel with it. Fry approx. 1 tablespoon of filling in the middle of each piece of dough. Fold the dough around the filling upwards and press it into a pouch. Raise the raised edges slightly. Place in a refrigerator until used.

Fritter oil to about 170 ° C. Pour half of the puff pastries for about 3 to 4 minutes and fry until golden brown. Drain on kitchen paper. Polish the rest of pouches in the same way.