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Asian Triangles
Yield: 64 Triangles
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| Ingredients |
Lb. |
Oz. |
Method |
| Frozen (thawed) or refrigerated liquid whole egg or reconstituted dried whole egg* |
3
|
- |
Blend.
|
| Salt |
- |
.75
|
- |
| Hot chili oil |
- |
.25 |
- |
| Thai hot pepper sauce |
- |
.12 |
- |
| Dried lemon grass seasoning |
- |
.25 |
- |
| Chopped shiitake mushrooms |
- |
8 |
Blend. |
| Chopped green onions |
- |
4 |
- |
| Chopped Thai basil leaves |
- |
2 |
- |
| Large wonton wrappers (64, 6-inch) |
1 |
9 |
|
| Vegetable oil or shortening |
- |
As needed |
Heat to 375°F. |
| Total approximate weight |
5 lb. |
8 oz. |
|
*12 oz. dried whole egg mixed with 36 oz. water
Instructions
Cook and stir egg mixture in spray-coated skillet until soft curds form. Stir in mushroom mixture; cook 1-2 minutes until eggs are firm and no visible liquid egg remains. Portion approximately 1 oz. mixture onto center of each wrapper. Moisten edges with water, fold in half, and press to seal edges. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.
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