Thai Chicken Salad Wonton Cups
The dumplings are roasted in muffin tins to make cups, then crammed with a refreshing Thai salad with a touch of seasoning!
INGREDIENTS
▢12 packs of dumplings
BEARING
▢1 garlic
▢1 1/2 tablespoons of juice
▢2 teaspoon rice vinegar
▢2 1/2 teaspoon fish sauce
▢1 teaspoon soy
▢1 1/2 tsp. vegetable oil
▢1 teaspoon sugar
▢1 - 2 bird peppers, seeded and finely chopped
CHICKEN SALAD
1 1/2 cups grated cooked chicken
▢1 1/2 cups finely grated cabbage
▢3 / 4 cup carrots, finely chopped into matchsticks
1/3 cup finely chopped shallots / leeks
DECORATION
▢ sesame seeds
Fresh cilantro / coriander leaves
INSTRUCTIONS
1.Preheat oven to 160C / 320F.
2.Place the dumpling wrapper during a regular muffin tin, put during a cup. Bake, 12 to fifteen minutes, until crispy and golden. Remove from oven and let the cups cool within the muffin pan. Store in an airtight container until needed (keep crisp for up to three days).
3.Combine the sauce ingredients during a saucepan and beat until combined. put aside a minimum of 10 minutes for the spices to infuse.
4.Combine the ingredients for the salad during a bowl and blend well.
5.To serve: Stir the garlic cloves from the sauce then increase the salad . Divide the salad between cups. Garnish with sesame seeds and coriander / coriander leaves, if using. Serve immediately.
