Thai-style Chicken and Ginger Wontons
I love the asymmetrical edges on these crunchy parcels!
FILLING
250 grams chicken mince
1 spring onion, finely chopped
100 grams canned water chestnuts, drained and diced
1 tablespoon finely chopped fresh ginger
1 tablespoon chopped fresh coriander
1 teaspoon finely grated fresh lemongrass
1 large egg, size 7
1 tablespoon light soy sauce
1 teaspoon fish sauce
¼ teaspoon caster sugar
TO ASSEMBLE AND COOK
20 wonton wrappers
rice bran or vegetable
oil for frying
TO SERVE
sweet chilli sauce
1 tablespoon lime juice
FILLING: In a large bowl, combine all the ingredients.
TO ASSEMBLE AND COOK: Lay out a lined baking tray, a small bowl of water, the wonton wrappers and the filling mixture.
Wet your finger and wipe around the edge of a wrapper. Place a tablespoon of filling in the centre. Fold the wrapper in half to enclose and pleat one side inwards. Press to seal, then set aside on the tray. Repeat with all wrappers. In a medium pot, heat enough oil to submerge the wontons. Heat the oil to 180oC and fry the wontons in batches for 3-4 minutes until golden and cooked through. Use
