| Ingredients: 1 Wonton Skins 1 up to 2 Pound(s) Boneless chicken breasts cubed 1 Coconut milk, Taste of Thai is OK 1 Jar Thai, Vietnamese or other chili-garlic paste 3 Thai chilis, fresh green and red seeded is optional 1 Bunch fresh cilantro roughly chopped 1 Portion of water and cornstarch make thin paste |
Directions:
"douglas allen thompson" <aesculus@TSO.UC.EDU> 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 543 Calories From Fat: 280 Total Fat: 31g Cholesterol: 175.9mg Sodium: 1126.1mg Potassium: 804.2mg Carbohydrates: 4.3g Fiber: <1g Sugar: 2.7g Protein: 58.3g |