|per 100 g||Total Recipe|
|Gross weight||100 g||721 g|
|Energy||854 kJ / 204 kcal||6156 kJ / 1470 kcal|
|Sat. fat||1 g||3 g|
|Unsat. fat||1 g||4 g|
|Fibre||2 g||10 g|
|Salt||844 mg||6080 mg|
400 gWonton sheet
225 gChicken - mince
20 gSpring Onion/Scallion
20 mlTap water
9 mlFish sauce (Nam pla)
10 mlSoy sauce
8 mlSesame oil
5 gCoriander leaves
4 gChili pepper
721 gTotal recipe weight
Peal and grate the ginger and garlic add to the chicken mince in a mixing bowl
Wash and finely chop the chili, the spring onions and the coriander leaves. Add to the chicken.
Finaly add the soy sauce, sesam oil and the fish sauce to the chicken and mix well.
Place 4 -6 wonton sheets on a clean and dry worksurface. Brush the outsides with a little water.
Using a small ice cream scoop or a spoon divide 15 - 20 grams of chicken mix on each of the wonton sheets.
Fold each sheet together like a little sack and set a side on baking paper.
Prepare the wonton by;
Steaming - Steam on baking paper or a banana leave 4 - 6 minutes until cooked
Boiling - Boil the wonton in oriental stock for 4 - 6 minutes until cooked (take care not pack too many wonton close together in a pan)
Deepfrying - Heat the oil to 180 °C / 356 °F deepfry for 4 - 6 minutes until golden brown and cooked.