|
RECIPE OF THE MONTH
READER FEEDBACK »
Let us know what you think! Each issue a Ciao! reader response will win a dining gift certificate.
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
Chef Pongtron Pongsumana of
One Night in Bangkok
Get more fabulous recipes!
» Subscribe to Ciao! today for one year FREE!
top of page ^
|
» cooking by the books 
