Laura Chenel | Shiso Seafood Rangoon with Sweet & Sour Dumpling Sauce
According to a profile in Forbes, Chef Lucas Sin opened his first restaurant at 16 in an abandoned newspaper factory in his hometown of Hong Kong. At Yale…
Ingredients
- 4 egg whites
- 280g Laura Chenel goat cheese log
- 32g snow peas, julienned
- 7 shiso leaves, chiffonade
- 80g imitation crab meat, shredded
- 56g rice vinegar
- 56g cup white sugar
- 56g fish sauce
- 56g ketchup
- 20 square wonton wrappers
- 20 small shrimp, peeled and deveined
- Canola oil or neutral oil, for frying
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