Ingredients
8oz Chicken breasts, skinned and chopped
2oz Cup mushrooms
1 Garlic clove
2 Shallots
1tbsp Fish sauce
1tbsp Chopped fresh coriander
2tbsp Vegetable oil
About 50 won-ton/spring roll wrappers
Oil for frying
Salt and Pepper
Sweet Chilli sauce to serve
Preparation
Put the chicken, mushrooms, garlic, shallots, fish sauce and coriander into a blender. Blend for 10-15 secounds. Heat the vegetable oil in a wok and add the chicken mixture. Stir fry for about 8 minutes, breaking up the mixture as it cooks, unitl it browns. Transfer to a bowl and leave to cool for 10-15 minutes. Place the won-ton/spring roll wrappers on a clean, damp tea towel. Layering 2 wrappers togehter at a time. Place teaspoonfuls of the chicken mixture into the middle. Dampen the edges with water, then make small pouches, pressing the edges together to seal. Repeat until the chicken mixture is used up. Heat the oil in a wok and deep fry a few won tons at a time, for about 2-3 minutes until golden brown. Remove the won tons and drain on paper towels. Put the won tons on a serving plate with the sweet chilli sauce in the middle
