100 g Bavarian shrimp tartare -
400 ml Bavarian shrimp Asia soup - 1 thumb-thick piece of ginger, finely chopped
- 3 cloves of garlic, finely chopped
- Salt and pepper
- 1 tbsp soy sauce
- 1 bunch of spring onions (1/3 for the filling, the rest for garnish)
- Approx. 12 wonton dough pieces (frozen, from the Asian store)
This recipe brings out the fine taste of the Bavarian shrimp tartare perfectly. Thanks to the ready-to-cook tartare, there is no need to peel and chop the shrimp, which makes preparation particularly quick and uncomplicated. The fresh aromas of ginger and spring onions refine the tender wontons, while the aromatic Bavarian Shrimp Asia Soup serves as a base. This creates a light and sophisticated dish in no time at all.
Preparation
Tip: Serve the soup with a small spoonful of crispy chili oil - this gives the wontons a spiciness and makes the soup even more aromatic. The remaining wonton dough pieces can be stored in the freezer again, as only the top layers thaw. Even dough pieces that have already thawed can easily be frozen again for the next use.
Fits perfectly with:
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