RECIPE > APPETIZERS > CRISPY GOLD BAGS (CHICKEN AND BAMBOO SHOOT IN WONTON SHEETS) Print

CRISPY GOLD BAGS (CHICKEN AND BAMBOO SHOOT IN WONTON SHEETS)

Ingredients:

1/2 tablespoon Yellow curry paste

1/2 cup Bamboo shoot (finely chopped)

1/2 cup Carrot (finely chopped)

1 cup Chicken (minced)

1/2 teaspoon Ground white pepper

10 sheets Wonton

2 leaves Pandan leaves

1 tablespoon Soy sauce

1 teaspoon Sugar

3 cups Oil (for deep-frying)

1/4 cup Sweet chili sauce

1/4 cup Sweet plum sauce

Instructions:

1. Stir fry yellow curry paste in oil until aromatic.

2. Add chicken, bamboo shoot, carrot and seasoning, set aside to cool down.

3. Place a teaspoonful of the chicken mixture in the center of each wonton sheet then draw them up to the center, use pandan leave (shredded) to tide and forming a bag-shape.

4. Deep-fry in hot oil until golden brown. Serve hot with sweet chili sauce and sweet plum sauce.