Ingredients
1 tbsp. peanut oil
1 small brown onion
1 clove garlic
1 tbsp. grated fresh ginger
4 oz. ground chicken
1 tbsp. finely grated palm sugar
1 tbsp. finely chopped and roasted unsalted peanuts
2 tsp. finely chopped fresh coriander
3 green onions
24 × 3-inch square wonton wrappers
vegetable oil
1 tbsp. peanut oil
2 clove garlic
1 small brown onion
2 small fresh red chilies
1 stick fresh lemon grass
3/4 c. coconut milk
2 tbsp. fish sauce
1/4 c. dark brown sugar
1/2 c. crunchy peanut butter
1/2 tsp. curry powder
1 tbsp. lime juice
Preparation
Step 1Heat oil in wok; stir-fry onion, garlic, and ginger until onion softens. Add chicken; stir-fry until chicken changes color. Add sugar; stir-fry about 3 minutes or until sugar dissolves. Stir nuts and coriander into filling mixture.Step 2Cut upper green half of each onion into four long slices; discard remaining onion half. Submerge onion strips in hot water for a few seconds to make pliable.Step 3Place 12 wrappers on board; cover each wrapper with another, placed on the diagonal to form star shape. Place rounded teaspoons of the filling mixture in center of each star; gather corners to form pouch shape. Tie green onion slice around neck of each pouch to hold closed, secure with toothpick.Step 4Make dipping sauce (freeze excess for a future use): Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, stirring, about 2 minutes or until sauce thickens.Step 5Just before serving, heat oil in wok or large saucepan; deep-fry money bags, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with dipping sauce.
From: Delish Cooking School © 2012 by Hearst Communications, Inc. Buy the Book Now!
