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Asian bites with coconut & curry

Asian bites with coconut and curry with vegan balls from Garden Gourmet.

Ingredients

Garden Gourmet vegan balls
Tom kha kai curry paste
Tempura flour
wonton wrappers
handful of fresh spinach leaves
Coconut cream 24%
vegan mango mayo

Preparation

  1. Mix 1 liter of coconut cream with the packet of curry paste.
  2. Put the tempura flour and spinach leaves in the food processor.
  3. While mixing, add cold water until it reaches the consistency of yogurt.
  4. Season this spinach frying batter with salt.
  5. Let the wonton wrappers thaw and brush the edges with water.
  6. Take a wonton wrapper and spoon some of the coconut-curry mixture onto it.
  7. Place a vegan ball on top of the coconut-curry mixture.
  8. Close the wonton upwards.
  9. Dip in the spinach frying batter and fry in oil at 180°C.
  10. Serve the bites with the vegan mango mayo.