Stuffed Wan Tan Leaves With

A great pasta dish for any occasion:

Cut pointed cabbage into wide strips. Sauté in oil, season vigorously with a tiny bit of sugar, salt and freshly ground pepper.

Place wan-tan sheets one against the other. Brush with egg white. Cut tofu, season with salt, wasabi, pepper, basil. Spread this amount evenly the wan-tan sheets, fold into triangles. Bake in oil at 170 °C until done.

For the sauce: sauté shallot cubes in oil, add lemongrass. Extinguish with milk or coconut milk and cook a little. Strain sauce, season strongly with salt and freshly ground pepper.

Serve: Shape the pointed cabbage in a bowl, place the wan-tan on top.

Then add the sauce. Garnish with tomatoes, pumpkin and basil.

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