Red Curry Chicken Wontons with Plum Sauce
- Level: Intermediate
- Yield: 50 wontons
- Total: 1 hr 20 min
- Prep: 1 hr
- Cook: 20 min
Ingredients
1 pound ground chicken
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon red curry paste
1 small bunch cilantro, leaves chopped
Square wonton wrappers
1 cup water
Vegetable oil
Chopped chives, for garnish
Golden plum sauce, found in Asian markets
Directions
- Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
- 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.