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Chicken & coriander wontons


  • Scrape and clean the coriander roots. Finely chop with the garlic and then mash with a little salt to form a paste.
  • Chop the chicken until almost minced.
  • Then combine the chicken with the spring onions, garlic mixture, sliced coriander leaves and kecap manis.
  • Brush a wonton wrapper with water and place about 1 tspn of the mixture in the centre. Then fold in half to form a triangle, turn over and brush the edges with a little more water. Bring the two points up to the top of the wrapper and pinch lightly to form a wonton shape. Continue the process.
  • Preheat the oil in a deep fryer (or a large heavy-bottomed pot) and fry the wontons, in batches, for about 1-2 mins until crisp and golden all over. Drain well on kitchen paper towels.
  • Serve the wontons with your favourite dipping sauce on the side.
  • from Cameron Cox - Melbourne pastry chef


  • 2 coriander roots & 20 coriander leaves, washed & dried well
  • 2 garlic cloves
  • a pinch of sea salt flakes
  • 1 large skinless chicken breast, all fat & sinew removed
  • 2 spring (green) onions, finely sliced
  • 2 tbsp kecap manis (sweet soy sauce)
  • 1 packet wonton wrappers
  • 100 ml cold water
  • vegetable oil for frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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