Chicken & coriander wontons
Method
- 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
Ingredients
- 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
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