Recipe: Thai Chicken in Wonton Cases

Posted by Gail Rast Lifes A Feast on January 11, 2011

Recipe: Thai Chicken in Wonton Cases
Thai-Chicken-in-Wonton-Cases

It’s the party season, and finger food is a great way to feed your guests.  As well as lending itself to serving a variety of flavours, colours and textures, it encourages people to mingle with other guests (rather than remain in one place if a sit-down meal is being served). The anticipation of waiting for what the next platter will bring is all part of the fun!

This dish is one of the most popular in our Cocktail Food Cooking Class. I’ve not met a person that hasn’t ooo’d and ahh’d over these crispy wonton cases that house a Thai-inspired chicken filling.  Both the cases and the chicken mixture can be made up to 2 days in advance, making it perfect entertaining food.

Ingredients (makes 24):
24 fresh wonton wrappers (in the refrigerator section of supermarkets or Asian stores)
Oil spray
1 tablespoon peanut or vegetable oil
500g chicken mince
2 cloves garlic, crushed
1 stalk lemongrass, white part finely chopped (or 2 Kaffir limes leaves, shredded)
100ml coconut cream
3 tablespoons sweet chilli sauce
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 tablespoons finely chopped fresh coriander leaves (cilantro)
½ red onion, finely chopped

To garnish: coriander (cilantro) leaves

Equipment:
24 hole mini-muffin pan (30ml capacity each)

Method:
1. Preheat the oven to 180°C.

2. Spray the mini-muffin pan lightly with oil spray to grease.

3. Place a wonton wrapper in each muffin hole and press to line the base and sides, but still extending above the pan.

4. Spray the placed wonton wrapper lightly with oil spray.

5. Bake in the preheated oven for 8-10 minutes or until golden brown and crisp. Allow to cool in the pan, then store in an airtight container (can be made up to 2 days ahead).

6. Meanwhile, heat the peanut or vegetable oil in a frypan over medium-high heat. Add the chicken mince, garlic and lemongrass (or limes leaves) and cook for 5 minutes or until chicken is cooked, stirring and breaking up any lumps as you go.

7. Add the coconut cream, sweet chilli sauce, lime juice, fish sauce, chopped coriander leaves and chopped red onion. Remove from heat and allow to cool. Transfer to a bowl, cover and refrigerate until ready to assemble.

8. Heat the chicken mixture in a microwave oven.

9. Spoon the chicken mixture evenly among the wonton cases. Top each with a coriander leaf and arrange on a serving platter.

 

 


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