chicken wontons
1kg chicken mince
3 spring onions, chopped coarsely
4cm piece fresh ginger (20g), grated
1 clove garlic, quartered
1 tablespoon lime juice
1 tablespoon finely chopped fresh vietnamese mint
1 tablespoon finely chopped fresh thai basil
40 wonton wrappers
1 egg, beaten lightly
instructions
Blend or process chicken, onion, ginger, garlic and juice until mixture forms a paste.
Stir in mint and basil.
Place 1 heaped teaspoon of chicken filling in centre of each wonton wrapper. Brush edges with egg; pinch edges together to seal.
Place wontons, in batches, in single layer in steamer. Cook, covered, over wok or large saucepan of simmering water about 10 minutes or until wontons are cooked through.
Serve wontons with sweet chilli sauce, soy sauce or just by themselves.
