Delicate homemade wontons filled with seafood flavour served on the side with a bowl of hearty Thai soup that will keep you warm
Ingredients:
Thai Soup
1 tsp cooking oil
1 cup boneless chicken
1 tsp garlic paste
1 tsp ginger paste
½ tsp salt
2 tbsp chili paste
3 ½ tbsp ketchup
2 tbsp dark soy sauce
1 tbsp vinegar
1 tsp sugar
½ cup shrimp
7-8 cups room temp. water
1 lemongrass
4 galangal slice
1 egg
3 tbsp corn flour
½ cup water
3 green chilies
2 ½ tbsp lime juice
Ingredients:
Wonton Filling
150 gm shrimp
3 tbsp coriander
2 green chilies
1 tbsp soy sauce
1 tsp chili sauce
Wonton Sheets
1 cup ap flour
¼ cup corn flour
¼ tsp salt
1 egg
¼ cup water
Instructions:
Cut boneless chicken pieces to bite size
Add the chicken pieces to a pot with cooking oil
Add garlic paste, ginger paste, and chili paste
Add salt to taste
Stir in ketchup, dark soy sauce, vinegar, sugar, and shrimp pieces
Pour in water
Mix everything then turn off the heat
Cut lemongrass stick into 2 inches
Thinly slice galangal
Set the lemongrass and galangal aside
Crack an egg in a bowl, mix in corn flour and water
Whisk until egg mixture is smooth
Pour in the egg mixture into the soup pot
Add the lemongrass and galangal
Mix well then turn on the heat
Cook on medium heat until soup thickens
Add green chilies and lime juice
Add salt and pepper to taste as desired
Set the soup aside and prepare wonton
Take a bowl and add minced shrimp, fresh coriander, and green chilies
Mix in soy sauce, and chili sauce
Set the filling aside and prepare wonton sheets
Take a bowl and add ap flour, corn flour, salt, egg, and water
Knead a dough then let it rest for 8 to 10 minutes
Uncover and cut dough into half
Roll out half the dough and cut out the uneven edges
Cut out 9 of square shape wonton sheets
Coat the sheets with ap flour then place filling in the centre
Twist the wonton and deep fry in cooking oil
Remove from heat once the wontons turn light golden
Serve the wontons with sweet chili Thai sauce and a bowl of warm Thai soup
Ready to enjoy!