For the wan tans, mix the deveined scallops with finely chopped green onion and season with fish sauce.
Fill this filling into wantan leaves, coating them with water beforehand to make the corners stick together and form pockets. Deep fry in hot peanut oil until golden brown.
For the chutney, chop onion and strawberries, fry onion, add strawberries and boil down with sugar, small chopped chili, rice vinegar and salt.
For the green salt, grind coarse sea salt with basil leaves together. Serve the wan tans on the chutney and sprinkle with green salt.
Preparation Tip:
A delicious wan tan recipe!
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