Coconut Wan Tans

These crispy wan tans are easy to prepare and make for a lovely appetizer

August 14, 2010

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Coconut Wan Tans

Makes about 20

20 Wan-Tan sheets (look in the frozen section of your Asian store)
2 spring onions
1 carrot
1 small can of sweetcorn (150g)
75g coconut cream
3 tsp soy sauce
1 tsp yellow or green curry paste (or curry powder if you don’t have any curry paste at hand)
1 tbsp flour dissolved in 2 tbsp water
about 300ml vegetable oil for frying
Sweet Thai chili sauce

Let the Wan-Tan sheets thoroughly defrost.

Meanwhile, grate the carrot and chop the spring onions. Drain the sweetcorn and rinse with water.

In a bowl, mix the coconut cream with the curry paste and soy sauce until well combined. Add the sweetcorn, carrot and spring onions and mix so that everything is covered in the paste.

Fill each wan-tan sheet with a teaspoon of the sweetcorn mix. Dip a pastry brush into the flour/water mix and brush the wan-tan edges with it. Fold the edges together so that the wan-tan resembles a little parcel.

Heat the oil in a wok or a deep pan. You know it’s hot enough when you dip a wooden spoon in and bubbles form around the edges. Deep-fry the wan-tans in batches of 5, for about 4 minutes each or until golden brown. Serve with sweet Thai chili sauce.

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