Recipe 6: Deep Fried Wontons with Thai Pickles

This savory bite will make a terrific party nibble…

Servings 8
Cooking Time 45 minutes
Recipe by Chef John See
Wonton Filling Ingredients
  1. 1/4 cup cooked Heavenly Brown Rice
  2. 1 cup minced chicken
  3. 3 tbsp white onion, diced
  4. 2 tbsp dong chai, chopped
  5. 1 tbsp fried garlic
  6. 1 tbsp sesame oil
  7. 1 tbsp sesame seeds, toasted
  8. 2 tsp light soy sauce
  9. 1 tbsp Chinese chives, chopped
  10. 1 egg, beaten
  11. 1 tbsp cornflour
  12. A pinch of white pepper
  13. 40 Wonton Skins Ingredients
  14. 4 cups vegetable oil for deep-frying
Thai Pickles Ingredients
  1. 2 tbsp Thai fish sauce
  2. 2 tsp palm sugar, grated
  3. 1 tbsp green chilli, chopped
  4. 1 tbsp coriander leaf, chopped
  5. 4 tbsp carrot, grated
  1. Mix all the ingredients for the wonton filling together.
  2. Mound 1 tbsp of the filling in the centre of a wonton skin. Fold the skin over the filling, forming a triangle. Pinch the remaining two corners together to form a pouch. Repeat with the remaining filling and skins.
  3. Heat up vegetable oil. Fry the wontons, stirring gently to prevent them from sticking together, until golden brown.
  4. Mix the ingredients for the pickles together. Serve with the wontons.

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