1 pk Wonton skins
1 -(up to)
2 lb Boneless chicken breasts;
1 cn Coconut milk (Taste of Thai
1 Jar Thai; Vietnamese or
-other chili-garlic paste
2 -(up to)
3 Thai chilis; fresh, green
-and red (seeded is
1 Bunch fresh cilantro;
1 sm Portion of water and
-cornstarch; make thin paste
"douglas allen thompson"
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
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
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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe