Chicken & Lemongrass Wontons With Vietnamese Mint
April 3rd 2009 05:57
Lemongrass is indigestible to humans, but passes harmlessly through them, which is why it is sometimes cooked whole in the dish then removed. In this case I prefer to chop it into miniscule fragments that do not get caught in ones teeth.
Ingredients
50ml Sesame oil
¼ Chinese cabbage, shredded
1tsp Garlic, crushed
1tsp Ginger, minced
½ Lemongrass stalk, finely chopped
250g Raw chicken; minced or chopped
200g Bean sprouts
2 Shallots, sliced
½ tbsp Vietnamese mint
½ tbsp Vietnamese Basil
2tbsp Hoi Sin sauce
2tbsp Soy Sauce
½ tsp Ground Coriander Seed
¼ tsp Chinese five spice
Salt & Pepper
40 Wonton skins1 Egg white
Method-Stage one
Heat the sesame oil in a large pan.
Add the shredded cabbage and stir fry it briefly.
Stir in the garlic, ginger and lemongrass.
Add the chicken meat and fry it, stirring frequently.
Roughly chop the beansprouts, (in half will do) and add them to the pan, along with the shallots, chopped herbs.
Reduce the heat to a simmer and add the Hoi Sin and soy sauce. Add a little water if necessary to keep the mixture moist.
Season the mixture with ground coriander, five spice, salt and pepper.
Allow the mixture to cool.
Stage two
Place a wonton skin on the workspace and lightly brush it with the beaten egg white.
Place a teaspoon of the mixture in the middle of the skin and fold the diagonally opposite corners together.
Fold the remaining corners to the middle and scrunch it so that the filling is completely enclosed.
Place the wonton on a sheet of greaseproof paper, and repeat the process 40 times.
Do not be tempted to overfill the wontons as they will burst open when cooked. It is better to have some mixture left over.
Store the wontons in the refrigerator until required.
Chicken and lemongrass wontons can be deep fried, boiled or steamed.
Serve with pickled ginger and soy sauce, or your favourite dipping sauce.
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