Cook Time | 25 minutes |
Servings | serves |
Ingredients
- 270 grams Wonton Wrappers
- 250 grams Chicken Mince
- 225 grams Water Chestnuts drained, finely chopped
- 2 Spring Onions thinly sliced
- 1 / 2 cup Breadcrumbs
- 1 / 3 cup Crunchy Peanut Butter
- 1 tablespoon Sweet Chilli Sauce
- 1 tablespoon Kecap Manis sweet Indonesian soy sauce
- 1 / 4 cup Peanuts Roasted , chopped
- Sweet Chilli Sauce to serve
Ingredients
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Instructions
- Spray two 12-hole mini muffin pans (1 1/2 tblsps capacity) with cooking oil. Line pan holes with 24 wonton wrappers. Freeze remaining wrappers.
- Place chicken, chestnuts, onions, breadcrumbs, peanut butter, sauce and kecap manis in a large bowl. Mix well. Roll heaped tblsps of chicken mixture into 24 balls.
- Gently push a ball into centre of each wonton wrapper. Sprinkle with nuts. Gather edges of wrappers in towards centre of filling. Lightly spray with cooking oil.
- Cook in a moderate oven (180C) for 25 minutes, or until filling is cooked through and wonton wrappers are golden. Remove from oven. Stand for 5 minutes in pans.
- Serve hot wontons with extra sweet chilli sauce.
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