Coconut Wan Tans – a delicious recipe with Tan, spring onions, carrot, sweetcorn, coconut cream, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Let the Wan-Tan sheets thoroughly defrost.
2
Meanwhile, grate the carrot and chop the spring onions. Drain the sweetcorn and rinse with water.
3
In a bowl, mix the coconut cream with the curry paste and soy sauce until well combined. Add the sweetcorn, carrot and spring onions and mix so that everything is covered in the paste.
4
Fill each wan-tan sheet with a teaspoon of the sweetcorn mix. Dip a pastry brush into the flour/water mix and brush the wan-tan edges with it. Fold the edges together so that the wan-tan resembles a little parcel.
5
Heat the oil in a wok or a deep pan. You know it's hot enough when you dip a wooden spoon in and bubbles form around the edges. Deep-fry the wan-tans in batches of 5, for about 4 minutes each or until golden brown. Serve with sweet Thai chili sauce.
785
kcal
Calories
82
g
Fat
13
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 20 Wan-Tan sheets (look in the frozen section of your Asian store), 2 spring onions, 1 carrot, 1 small can of sweetcorn (150g), and more.
Yes, Coconut Wan Tans falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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