The Easiest Thai Chicken Wontons
I think this originally came from Good taste magazine and it’s a beauty!
As with every recipe from The Best of the Batcave cookbook this one fulfils all FiFi philosophies on entertaining: its so easy it’s embarrassing, it’s cheap but chic, it’s a crowd pleaser (and I know a thing or two about crowds)
It’s delicious served with chilli jam which you can make yourself (no really you can) so I’m adding that recipe so you can make it the day or week before.
Don’t be put off by sticking the wontons together but it does take time but hello! Think of it as occupational therapy (It IS therapy and let’s face this time you’re not paying for it!) but NB NB NB it might take about an hour (shorter if it’s 2 of you) so make sure you make it ahead of time so you can set aside hours to do your hair and makeup.
For 8
2 packets of 30 or 40 wontons or Gow Gee wrappers (in Asian food stores or any gourmet stores)
1 large chicken breast
4 to 6 garlic cloves
2 lemon grass stalks (cut the outer stalks and the root away and cut up the stalks roughly so they fit in to the whizzer)
1 big knob of ginger (you know to peel it don’t you? Don’t ask how big is a knob is..)
Bunch of coriander
1 egg
2 tabs of corn flour
2 glugs of sesame oil
*Whiz the raw chicken breast, garlic, lemon grass and ginger till it’s all mooshed.
*Add and whiz the raw egg, coriander, corn flour and sesame oil till it’s a gooey thick paste
And that’s it for the initial preparation!
* Now comes the occupational therapy, which is time consuming so pour yourself a drink, pop on the Justin Timberlake (sorry Beyonce) for a singlalong and get down to business of sticking the paste in the wontons!
* Time for a craft class and to make glue! Grab a little bowl of water add some corn flour and mix till it’s dissolved.
* Get the lemon grass paste mix, the wontons, a chopping board, some baking paper or foil (to lie the wontons on) and a hand towel to wipe your hands
* Sit down and separate the wontons so you have tops and bottoms.
* Place a teaspoon of lemon grass mixture in the middle of a wonton and with your fingers moisten the edge of the wonton with the glue and then put another wonton on top.
* Press the sides together so it’s sealed.
* Repeat Repeat maybe 40 times
* Put Beyonce back on Repeat
* Put Coldplay back on
NB** Don’t put the wontons on top of each other because they’ll stick together so when you’ve lined up a chopping board full cover them with the foil and pile the next ones on top.
* Once you’ve got a system going you’ll get quicker (like driving!)
* When you are ready to cook put on a big pot of water to boil and gently load the wontons in.
* They float to the top when they are cooked which may be about 5 minutes.
* Get a scoop de la scoop to get them out or very gently drain them.
* Pop on a big serving platter
* Mix some of the chilli jam with some water and wine to make it a bit runny
* Drizzle the chilli jam over it and toss on some coriander, salt and pepper and voila!
The crowd will go wild when they taste this one!
Cheats apple Chilli Jam
This chilli jam is very versatile; I call it the little black dress of cooking. Dress it up or dress it down! Delicious with thick crunchy bread and cheese, great as a stir fry paste or just slathered over back strap of lamb. Mmm
So what if it’s full of sugar, it’s jam and it’s delicious!
Makes about 1 cup and it keeps in the fridge for about 3 weeks in a jar.
A 375 jar of apple sauce (choose one without any added sugar)
1 cup of brown sugar
2 tabs of fresh limejuice
4 small red chillies…chopped into the size of George Dubya’s brain (I’m talking finely chopped)
4 garlic cloves crushed and chopped into the size of Pauline Hansen’s fan club! (I’m thinking very small!)
1 tab of fish sauce
5 lime leaves…cut very thinly with scissors
Put the applesauce, brown sugar, limejuice, lime leaves, fish sauce, garlic and chillies in a saucepan yes all of the above (you can whiz it all first if you want to)
Bring to the boil and keep stirring it until sugar dissolves maybe for about 5 or 6 mins.
Turn it down a bit and keep stirring and cooking till it thickens up (like making jam….)
Watch it doesn’t catch on the bottom of the saucepan….the housekeeper will hate cleaning it up!
When it’s thick and glistening and shiny (like Puff Daddy ‘s head!) turn it off and let it cool down
Pour into a glass jar it should be cool before you seal it and pop in the fridge.
Yum!