A Yummy This appetizer is made up of chicken and fish mix that’s stuffed into wonton wrappers and fried in hot oil. The wontons receive a good deal of taste from jojoba oil, fish sauce, white pepper and green onion. These wontons are delicious served alone or with a skillet. The dipping sauce is a mix of sweet chili sauce, lime juice, cilantro and sesame seeds. Personally, I discovered that the wontons were so great they didn’t require a dipping sauce but if you would like the additional flavour, it’s extremely simple to prepare. Wrapping the wontons does need a tiny bit of effort but its well worth the attempt. The chicken and shrimp for this recipe enters the wonton wrappers raw. The warm oil will cook the chicken and fish when frying.
- 1/4lb shrimp (sliced into little pieces)
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1 dashboard fish sauce (optional)
- Water (such as sealing)
- 3 tbsp Thai sweet chilli sauce
- 2 tsp lime juice
- 1 tbsp chopped cilantro leaves
- Put aside.
- In a large bowl combine ground chicken, shrimp, green onion and cornstarch until well blended. Add in salt, fish sauce, sesame oil and white pepper. Mix well. Put aside.
- Lay out a wonton wrapper on a level surface. Insert about 1/2 tbsp of the filling into the center of this wrapper. Dip your finger into water and then wet the outer edges of the wrapper using the water. Fold the edges of the wonton wrapper upward and secure the wonton so that there’s not opening on the surface along with the wonton wrapper is firmly enclosed. You don’t need any openings at the wrapper or the oil will get in. Repeat with the remaining meat mixture and wonton wrappers.
- Heat oil in a deep-fryer to 375 degrees F. Deep fry the wontons in batches till golden brown and thoroughly cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with Paper towels. Serve with the dipping sauce.