| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Poultry | 8 | Servings |
INGREDIENTS
| 1 | pk | Wonton skins (up to) |
| 2 | lb | Boneless chicken breasts; cubed |
| 1 | cn | Coconut milk (Taste of Thai is OK) |
| 1 | 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" <[email protected]> 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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