Thai Chicken Wonton Stack
Ingredients
peanut oil for shallow frying
8 (or 18) wonton wrappers
2 cooked chicken breast fillets, shredded
1 cup basil leaves
1 cup mint leaves
1 cup coriander leaves
1 large mild red chilli, seeded and shredded
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons brown sugar
Method
Heat 1 cm of the oil in frying pan to work over high heat. Cook the wonton wrappers in batches until crisp. Drain on absorbent paper.
Combine the chicken, basil, mint, coriander and chilli in a bowl. Mix
Place two wontons on each serving plate and top with the chicken mixture.
Combine the lime juice, fish sauce and sugar and pour over the wonton stack.
RECIPES
Mouthwatering beef fillet
Gordon Ramsay
This succulent roast beef is served with a light and fresh tomato salad but you could choose chips or dauphinoise if you fancy something more indulgent.
Coconut-Braised Pork Ribs
Mark Jensen - Executive Chef & Owner, Red Lantern, Rielly St Darlinghurst
Serves 4-6 as part of a shared meal
Thai Chicken Wonton Stack
Anna's version of Donna Hay's
Always impresses the guests. This serves 4 but I double everything and feed my friends on arrival...with lashings of Chateau de St Martin Rosé