Red Curry Chicken Wontons with Plum Sauce
Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.
Thank you! your flag was submitted.
More Recipes and Ideas:
Cold Chicken Curry with Toasted Almonds and Crystallized Ginger, Chicken-Peanut Curry Soup With Achat Pickle, Red Chile Chicken Wings with Chipotle Honey Glaze, Antipasti Recipes, Sweet And Sour Chicken Recipes, Mexican Chicken Recipes, Deep-Frying, Chicken Breast Recipes, Recipes For a Crowd