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My recipe
Deep-fried Won-Ton
DOUGH
- 1 1/2 cup flour
- 1 tsp salt
- 1 large egg, whisked
- 2 - 3 tbsp water
FILLING
- 300 g chicken mince
- 1 tbsp dark soy sauce
- 1 tbsp mango chutney
- 1 tbsp sweet chili sauce
- 4 inch stem lemon grass (1 tsp lemon grass puree)
- 0.5 inch fresh ginger
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp chopped chive
- 1 egg white
- Leek
- peanut oil, for deep frying
DRESSING
- 100 ml sweet chili sauce
- 100 ml Ketjap Manis
- Blanch a couple of leek leaves in hot water, transfer in cold water
- Slice into thin stripes
- Combine flour and salt
- Add egg and water
- Make an elastic dough, leave to rest for 1 hour in the fridge
- Blend all the ingredients for the filling in a food processor until smooth
- Leave the filling paste to chill in the fridge for 1 hour (or more)
- Roll out the dough very thinly and cut into squares
- Spoon 1-1,5 tsp of filling into the centre of each square, brush the edges with the egg white and seal together. Tie with the stripes of leek (optional)
- Heat a peanut oil in a wok until max heat and deep-fry your won-tons
- Serve with the dressing
Thoughts and Ideas
You can make any filling you like. I took a bit less of ginger and added a bit of broth to the filling.
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