THAI WONTON

Thai wonton are another family favorite that we've made with our Christmas dinner for decades.  Tom started making them when he was very young, and is the designated chef.  They're very simple once you get the hang of the folding, and everyone fights to get their (mostly) fair share.  The recipe comes from a cookbook called Modern Thai Cuisine by Tommy Tang, although I have tripled the recipe, a practical consideration, since there are usually 60 wonton wrappers in a package, and also because for our family, which numbers about 14-16 on holidays, 60 are barely enough.  If there are any leftover, they go in the refrigerator, and are actually pretty tasty cold.

Ingredients:

9 oz uncooked shrimp, shelled, deveined, and chopped

6 oz uncooked chicken breast meat, chopped

3 Tablespoons chopped cilantro

3 Tablespoons chopped scallions

4 ½ teaspoons Thai fish sauce

1 Tablespoon granulated garlic

1 Tablespoon white pepper

1 egg

60 wonton wrappers

3 cups vegetable oil (for deep frying)

Place all filling ingredients in a food processor and pulse until they are well blended.

Place a small mound of filling mixture in the center of 1 wonton wrapper.

Dip a finger in cold water and wet wonton skin along two adjacent sides.  Fold the wonton wrapper in half diagonally to form a triangle. 

Dip finger in water again and wet wonton skin halfway between filling and 1 folded corner.  Lift this corner and opposite corner over filling, overlap at moistened spot, and squeeze gently to seal.  Repeat with remaining filling and wrappers.

Heat oil in a large saucepan or deep fryer to 350°F.  Deep-fry wonton in batches until browned on all sides, about 2 minutes. 

Remove and drain on paper towels. 

Serve hot with dipping sauce.

Sweet/Sour Dipping Sauce:

½ cup water

¼ cup sugar

¼ cup rice vinegar

2 Tablespoons plum sauce

¼ teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon fresh chili paste

2 Tablespoons ground unsalted peanuts

Combine all ingredients except peanuts in a small saucepan and bring to boil over high heat.  Reduce heat to low and simmer 4 minutes.  Remove from heat and let cool.  Stir in peanuts.  Turn into small individual bowls.

Makes 60 wonton.