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Wan Tan soup with chicken and shrimps

for 4 persons

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  • 25 Wan Tan pastry
  • 100 g chicken fillet
  • 100 g shrimps
  • 3 spring onions
  • 2 garlic cloves
  • 2 tbsp rice flour
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp freshly ground pepper
  • 1 egg
  • 1 1/2 l chicken stock
  • 100 g chinese cabbage
  • soy sauce for taste

Remember products:

  • LEE KUM KEE soy sauce
  • DIAMOND Wan Tan pastry
  • COCK Rice flour
  • COCK fish sauce
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    Preparation time: about 25 minutes (plus time to marinade)

  1. If you use deep frozen wan tan pastry let it defrost first.

  2. Wash the chicken fillet, tap it dry and cut it into small pieces, then do the same with the shrimps. Cut the spring onions it fine rings and chop the garlic. Mix the chicken with shrimps, onions, garlic, rice flour, soy and fish sauce, sugar and pepper. Lastly  peppers and cut them into stripes, same with the pumpkin. Wash the sprouts and let it drip off a thouroughly. Lastly intermix the egg.

  3. Place 1 heaping teaspoon of the filling onto the pastry side without flour. Moist the edges and fold the pastry to a semicircle pouch. Press the edges firmly.

  4. Let the chicken stock boil, wash and cut the chinese cabbage into stripes and shortly blanch it in the chicken stock. Remove with a slotted spoon, set aside and let the wan tans boil for 5-7 minutes until you see the filling. Add the cabbage and soy sauce for taste.

Preparation Wan Tan soup with chicken and shrimps

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