Chicken & Coriander Wontons - cooking recipe

Ingredients

2 coriander roots, washed & dried well
20 coriander leaves, washed & dried well
2 garlic cloves
1 pinch flaked sea salt
1 large skinless chicken breast, all fat & sinew removed
2 green onions, finely sliced
2 tablespoons ketjap manis (sweet soy sauce)
10 -20 wonton wrappers
100 ml cold water
vegetable oil (for frying)
kitchen paper towels

Preparation

Scrape and clean coriander roots. Finely chop with garlic and then mash with a little salt to form a paste.
Chop chicken until almost minced. Transfer to a bowl and combine with spring onions, garlic mix, sliced coriander leaves and kecap manis.
Brush wonton wrapper with water and place about a teaspoon of the mixture in the centre. Then fold in half to form a triangle, turn over and brush the edges with a little more water. Bring the two points up to the top of the wrapper and pinch lightly to form a wonton shape. Continue the process.
Preheat oil and fry wontons, in batches, for about 1-2 mins until crisp and golden all over. Drain well on paper towels.
Serve wontons with your favourite dipping sauce on the side.