Ingredients
Scale
- 1/2lb ground chicken
- 1/4lb shrimp (chopped into small pieces)
- 1 green onion (sliced)
- ½ teaspoon cornstarch
- ¼ teaspoon salt
- 1 dash fish sauce (optional)
- ½ teaspoon sesame oil
- 3 dashes ground white pepper
- 12 wonton wrappers
- water (for sealing)
- Oil (for deep frying)
- Dipping Sauce-
- 3 tablespoons Thai sweet chili sauce
- 2 teaspoons lime juice
- 1 tablespoon chopped cilantro leaves
- pinch of sesame seeds
Instructions
- In a small bowl mix together sweet chili sauce, lime juice, cilantro, and sesame seeds. Set aside.
- In a large bowl combine ground chicken, shrimp, green onion and cornstarch until well combined. Add in salt, fish sauce, sesame oil, and white pepper. Mix well. Set aside.
- Lay out a wonton wrapper onto a flat surface. Add about ½ tablespoons of the filling into the middle of the wrapper. Dip your finger into some water and wet the outer edges of the wrapper with the water. Fold the edges of the wonton wrapper up and seal the wonton so that there is not opening on the top and the wonton wrapper is securely enclosed.
- You do not want any openings in the wrapper or the oil will get in. Repeat with the remaining meat mixture and wonton wrappers.
- Heat oil in a deep-fryer to 375 degrees F. Deep fry the wontons in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. Serve with the dipping sauce.