Jar Thai; Vietnamese or other chili-garlic paste (up to)
3
Thai chilis; fresh, green and red (seeded is optional)
1
Bunch fresh cilantro; roughly chopped
1
sm
Portion of water and cornstarch; make thin paste
INSTRUCTIONS
"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.
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