Wontons with walnuts, avocado-apple tartar sauce and green onion sauce
6 servings
40 minutes
Wontons with walnuts, complemented by two refined sauces, create an amazing combination of a crispy shell and tender filling. This recipe embodies the traditions of Chinese cuisine, where the art of making wontons is passed down through generations. Crispy fried wontons hide a nutty-herb filling that reveals its deep flavor with every bite. A refreshing avocado and apple tartar adds lightness, while the green onion sauce adds zest. This dish is perfect for both festive dinners and gastronomic experiments, surprising guests with its vibrant taste and original presentation.
1
In a large bowl, combine avocado, apples, chopped onion, lemon mint, walnut oil, lime zest and juice, and season with salt and pepper. Cover the tartar with plastic wrap and refrigerate until use (no more than 2 hours).
- Avocado: 2 pieces
- Apple: 2 pieces
- Shallot: 50 g
- Walnut oil: 1 tablespoon
- Lime zest: 1 tablespoon
- Lime juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Mix yogurt, chives, olive oil, and lemon juice in a small bowl; season with salt and pepper. Cover the sauce with plastic wrap and refrigerate until use (no more than 2 hours).
- Soy yoghurt: 0.5 glass
- Chopped chives: 2 tablespoons
- Olive oil: 1 tablespoon
- Freshly squeezed lemon juice: 1.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Blend walnuts, parsley, and two types of tomatoes until smooth, season with salt and pepper. Transfer the mixture to a small bowl. Place 2 tsp of the prepared mixture in the center of each wonton wrapper, moisten the edges with water. Fold the wrappers like candy wrappers, twisting the ends.
- Walnuts: 65 g
- Chopped parsley: 2 tablespoons
- Sun-dried tomatoes: 4 pieces
- Tomatoes: 1 piece
- Wonton wrappers: 12 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Pour enough vegetable oil into a medium-sized pot (depth should be 5 cm). Set a frying thermometer and heat the oil to 180˚C. Add the wontons and fry until golden brown for about 2 minutes. Use a slotted spoon to remove the wontons from the oil and transfer them to paper towels, sprinkle with salt.
- Vegetable oil: to taste
- Salt: to taste
5
Before serving, divide the tartare into 4 plates, spoon in the sauce. Arrange the wontons on the plates and serve hot.
