Salmon Belly Wonton (dfo) Recipe
Fresh cut salmon belly, adzuki red bean paste, nam chim kai, wasabi cream cheese, fried wonton
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Ingredients
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Wonton Wrappers
Salmon Filling
Nam Chim Kai Sauce
Wasabi Cream Cheese
Frying Oil
Method
Preparation of Salmon Filling
- 1
Prepare Salmon
Cut the fresh salmon belly into small cubes and place in a mixing bowl.
- 2
Mix Filling
Add the adzuki red bean paste to the salmon cubes and mix gently until well combined.
Making the Nam Chim Kai Sauce
- 3
Combine Ingredients
In a small bowl, combine fish sauce, lime juice, sugar, chili flakes, and minced garlic.
- 4
Mix Well
Whisk all the ingredients together until the sugar is dissolved and the sauce is well blended.
Preparing Wasabi Cream Cheese
- 5
Mix Cream Cheese
In a bowl, combine softened cream cheese with wasabi paste and mix until smooth and well integrated.
Assembling the Wontons
- 6
Fill Wontons
Place a teaspoon of the salmon filling in the center of each wonton wrapper. Be careful not to overfill.
- 7
Seal Wontons
Moisten the edges of the wonton wrapper with water. Fold the wrapper over the filling to create a triangle shape and press to seal.
Frying the Wontons
- 8
- 9
Fry Wontons
Carefully drop the sealed wontons into the hot oil, frying in batches for about 3-4 minutes or until golden brown and crispy.
- 10
Drain and Cool
Remove the wontons from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 11
Plate Wontons
Arrange the fried wontons on a serving plate and serve hot with the nam chim kai sauce and wasabi cream cheese on the side.