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Deep-Fried Tom Kah Chicken Dumplings

Chef Pongtron Pongsumana,
One Night in Bangkok

The viscous filling inside these crispy wrappers bursts with rich coconut flavour. Serve with sweet and sour sauce.

Ingredients
2 Tbsp oil
2 Tbsp flour
1 cup ground cooked chicken
1 tsp ground galangal
1 tsp lemongrass
1/2 teaspoon lime leaves, sliced
2 Tbsp sugar
2 tsp tamarind juice
2 cups coconut milk
1 pack wonton wrappers

Method
1. In a bowl, mix oil and flour. Set aside.
2. In a pot on medium heat, combine remaining ingredients except wonton wrappers and bring to a boil.
3. Add flour and oil mixture. Cook until sauce thickens for 3-5 mins.
4. Allow sauce to cool. Place 1 Tbsp of mixture in the centre of wonton wrapper. Fold and seal edges to form a half-moon shape. Pinch creases for presentation.
5. In a deep-fryer, fry wontons on high heat until golden brown for 3-4 mins.

Yield 12 servings

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