Peruvian Cheese sticks (Tequenos) and Salsa Criolla Recipe

A traditional Peruvian snack or starter using firm white cheese and a spicy piquant sauce.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 3/5

Les ingrédients

Pour people
  • Frying oil : 1 L
  • Part one of the recipe
  • Won ton wrapper(s) : 18 whole
  • Feta : 250 g
  • Spring onion(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Whole egg(s) : 1 whole
  • For the sauce
  • Red onion(s) : 2 whole
  • Jalapeno chilli(s) : 1 whole
  • Fresh coriander : 1 bunch
  • Lime(s) : 1 whole
  • Sherry vinegar : 10 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • To serve
  • Pea shoot(s) : 1 bunch



    Preheat a deep fryer to 180*

    Crumble the feta.

    Trim and finely slice the spring onions.
    Wash,dry and finely slice the coriander.
    Zest the Lime.

    Thoroughly mix and paste these ingredients, place in a piping bag.

    Beat the egg in a small bowl.
    Spread out the wrappers, pipe the cheese mix into thin cylinders from corner to opposite corner, leaving 1 cm free at the corner itself.
    Fold the corners over to cover the mix, paint the edges of the square with the egg mix.

    Roll the wonton wrapper around the cheese into a sealed cylinder.


    Peel the onion and slice off the ends.
    Cut in half from end to end.

    Slice finely with the grain.

    Sprinkle well with salt, then place in a bowl of clean cold water for 30 minutes.

    Split and de-seed the chilli peppers.
    Juice the lime.
    Finely slice the remaining coriander.

    Blend in a food processor the chilli, drained onion, vinegar lime juice and coriander, taste and season with salt and pepper to taste

  • 3. TO SERVE.

    Fry the Tequenos in the fryer until Golden and crisp, drain on kitchen paper.

    Serve either wth the sauce drizzled over or in a pot beside, and sprinkle the Pea shoots over for r=freshness.

Chef's tip

«Any white cheese such as Quesa Fresco or Farmers cheese could be used, but be wary of seasoning Feta as it is salty»

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