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Ingredients
- 1 package WonTon Skins
- 1 pound boneless chicken breasts -- cubed, up to 2
- 1 can coconut milk -- (Taste of Thai is -- OK)
- 1 jar Thai -- Vietnamese,or other -- chili-garlic paste
- 2 thai chiles -- fresh, green and -- red (seeded is -- optional), up to 3
- 1 bunch fresh cilantro -- roughly chopped
- 1 small portion of water and cornstarch -- make thin paste
Preparation
Step 1
Mix cubed chicken with coconut milk, chili paste, peppers and cilantro. Allow to sit for at least an hour to absorb flavours. Then, taking a cube of chicken (or two, depending on size), center it in a wonton skin,gather the four corners of the skin with your fingers moistened in the cornstarch paste, and twirl the skin until the dumpling looks like a Hershey's Kiss. Allow these to rest on waxed paper or a cookie sheet sprayed with PAM. Deep fry these in sufficient oil to cover, a few at a time. I use peanut oil but anything that can take a high heat is fine. Olive oil smokes too much.
Remove from hot oil when they float and are golden brown. Be careful, they cook very fast.