Thai Chicken Salad Wonton Cups

Nguyên liệu

• 12 fresh wonton wrappers
• DRESSING
• 1 garlic , smashed
• 1 1/2 thìa canh lime juice
• 2 thìa cà phê rice vinegar
• 2 1/2 thìa cà phê fish sauce
• 1 thìa cà phê soy sauce
• 1 1/2 thìa canh canola oil
• 1 thìa cà phê Sugar
• 1-2 birds eye chilli , deseeded and finely chopped (or 1 - 2 tsp of chili paste or hot sauce)
• CHICKEN SALAD
• 1 1/2 chén shredded cooked chicken
• 1 1/2 chén finely shredded cabbage
• 3/4 chén carrot , finely julienned
• 1/3 chén finely chopped shallots/scallions (or sub with red onion or eschallots)
• GARNISH
• Sesame seeds
• Fresh cilantro

Cách làm

1. Preheat oven to 160C/320F.
2. Place wonton wrappers into a regular muffin tin, moulding it into the cups. Bake for 12 to 15 minutes, until crisp and light golden brown. Remove from the oven and let the cups cool in the muffin tin. Store in an airtight container until required (stays crisp for up to 3 days).
3. Combine Dressing ingredients in a jar and shake to combine. Set aside for at least 10 minutes to allow the flavours to infuse.
4. Combine Chicken Salad ingredients in a bowl and toss to combine.
5. To serve: Discard the garlic clove from the Dressing, then toss it through the Chicken Salad. Divide the Chicken Salad between the cups. Garnish with sesame seeds and cilantro/coriander, if using. Serve immediately.