1 pack of wonton wrappers
½ c peanut oil (or other high smoke point oil)
600gm boneless chicken breasts or thighs
1/2 cup lime juice
1/4 fish sauce
1T brown sugar
2 large chillis finely chopped
2t sesame oil
1cup mint leaves chopped
1 cup coriander leaves, chopped
1 carrot, grated or very finely julienned
1/2 telegraph cucumber, seeds removed and finely diced
2 radishes, julienned
2 spring onions, finely sliced
1 mango finely chopped (optional)
1-2 large red or green chillis finely sliced
½ cup roasted peanuts
Preheat oven to fan forced, with steam ( 60% humidity) 210C
Use a large round cookie cutter to cut wonton wrappers into circles large enough to line a muffin tin .
Brush on both sides with oil and cook for 6-8 minutes or until puffed and golden and then set aside
Steam chicken for 10 – 12 minutes or until cooked through and juices run clear. Cool to room temperature and dice into small chunks
In a jug mix lime juice, fish sauce, brown sugar, chillis and sesame oil to form dressing
Mix all other ingredients with chicken in a bowl and drizzle with dressing and toss.
Fill wonton cups with salad just before serving.
