| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Wonton wrappers – from a Chinese |
|
|
; supermarket |
| 1 |
|
Duck breast; skinned, sinew |
|
|
; removed |
| 2 |
tb |
Preserved ginger |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Coriander; chopped |
|
|
Sunflower oil for deep frying |
| 1 |
|
Chilli; finely chopped |
| 2 |
|
Cloves garlic; finely chopped |
| 2 |
tb |
Sugar |
| 2 |
tb |
Rice vinegar |
INSTRUCTIONS
WONTONS
SAUCE
Blend the duck with the ginger, soy and coriander and place teaspoonfuls on
to wrappers, three at a time, moisten and close.
Form triangles or money bags and deep fry in the oil until golden.
Dry on kitchen paper and serve with a dipping sauce.
To make the sauce boil together all the ingredients until thick.
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