Yield: 8 Servings
|1 pack||Wonton skins (up to)|
|2 pounds||Boneless chicken breasts; cubed|
|1 can||Coconut milk (Taste of Thai is OK)|
|1||Jar Thai; Vietnamese or other chili-garlic paste (up to)|
|3||Thai chilis; fresh, green and red (seeded is optional)|
|1||Bunch fresh cilantro; roughly chopped|
|1 small||Portion of water and cornstarch; make thin paste|
"douglas allen thompson" <aesculus@...> 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.
I usually provide a peanut sauce to dip these in but they're fine by themselves
I do not use exact measurements when I cook, so the above are only approximations of what I use. If it looks right, it probably will be fine.
These work out great for parties, too.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .