Spicy Stuffed Wraps with Pistachios and Ginger Sauce
- 175 grams Pastry flour
- Iodized salt
- 100 grams salted, roasted Pistachio
- 1 walnut-sized piece of fresh ginger
- 3 tablespoons Raw cane sugar
- 80 milliliters Rice vinegar
- 125 milliliters Rice wine
- 1 small, red chile pepper
- 2 teaspoons cornstarch
- 200 grams Chicken breasts
- 3 teaspoons vegetable oil
- 100 grams baby Spinach
- 1 small red and yellow Bell pepper
- 200 grams Crabmeat
Whisk together the flour, 1 teaspoon salt and 350 ml (approximately 1 1/2 cup) of lukewarm water. Let sit for 30 minutes. Remove the pistachios from the shells and chop coarsely.
Peel the ginger, chop finely and stir with sugar, vinegar, and rice wine in a small pan. Rinse and chop the chile and stir into the mixture. Simmer for about 10 minutes over low heat. Mix the cornstarch with a little cold water and stir into the sauce. While stirring, bring to a boil again. Stir in half of the pistachios and set aside to cool.
Rinse the chicken and pat dry. Heat 2 teaspooons of oil and fry the chicken for about 8 minutes. Rinse the spinach, remove the stems and drain well. Rinse the peppers, cut into quarters, remove the seeds and ribs and cut into fine strips. Drain the crab meat. Season the chicken breasts with salt and pepper and cut into slices.
Heat the remaining oil in a frying pan. Make thin pancakes with the prepared batter. Fill with the prepared ingredients, roll up and cut into pieces. Serve with the ginger sauce for dipping and sprinkle with pistachios.