• Chicken and chilli wontons (Richo's Bar Snacks)Source: Richo's Bar Snacks

Crispy fried wontons are just so satisfying. These are stuffed with chicken mixed with chilli and ginger, served with a spicy dipping sauce.

Serves
2-4

Preparation

25min

Cooking

15min

Skill level

Mid
By
Average: 4.3 (8 votes)
Yum

Ingredients

  • 1 spring onion, finely chopped
  • 150 g minced chicken
  • 1 tsp finely grated ginger
  • 1 tsp finely grated red chilli, seeds removed
  • 1 tsp chilli paste
  • 1 tbsp hoisin sauce
  • ½ tsp soy sauce
  • wonton wrappers
  • 2 egg yolks
  • vegetable oil, for frying
  • ½ iceberg lettuce, shredded, to garnish

 

Dipping sauce

  • 1 tsp chilli paste
  • ½ tsp fred chilli, finely diced 
  • ½ tsp ginger, finely grated 
  • 3 tsp soy sauce
  • 2–3 tbsp black vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Combine spring onion, chicken, ginger, chilli, chilli paste, hoisin sauce, soy sauce and a pinch of salt in a large bowl. Stir until ingredients are combined and evenly distributed.
  2. Beat egg yolks. Using a pastry brush, brush egg yolk diagonally across half of a wonton wrapper. Place 1 tsp of mixture in centre of wrapper. Fold diagonally over mixture (dry to wet) and seal well, removing any air bubbles. Repeat with remaining mixture and wontons.
  3. Add enough vegetable oil to cover wontons in a large saucepan. Heat to 170°C. Fry in batches, for 2–3 minutes, or until golden brown. Drain on paper towel and season with a pinch of salt.
  4. In a small bowl, combine all ingredients for dipping sauce. Gently stir until the chilli paste dissolves.
  5. Stack wontons on shredded iceberg lettuce and serve with dipping sauce.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.