Green Chilli Chicken Wontons with Avocado and Lime Dip
Call me tight or stingy, but I do not like to waste food as there are too many hungry mouths in this world.
I make these green chilli chicken wontons with avocado and lime dip. I make my white chicken stock with chicken wings. Once the chicken wings have been cooked, strain off the liquid and pick the meat from the bones. It’s the cooked meat from the wings that I use for this recipe. These wontons are perfect for a drinks party with friends or a lazy tapas style dinner.
Three times a year I make a special journey to a shop specialising in Chinese and Japanese ingredients. There I find most of the ingredients needed for this recipe. Look for the wonton wrappers in the fresh pasta and noodle department. I buy the fresh wrappers, as I make these wontons to freeze. Buy the kaffir lime leaves fresh and keep them in the freezer; they work a treat in Thai style curries or fish cakes. These wontons have a gentle kick of chilli, the avocado and lime dip is refreshing and is a perfect partner to tame the fiery wontons.
- 250g cooked chicken
- 2 whole kaffir lime leaves
- 1 lime zest and juice
- salt and pepper
- 10g green chilli, de-seeded
- 1tbs soy sauce
- 1tbs fish sauce
- 1tbs chopped chives
- 1tbs chopped coriander
- 1 free range egg yolk
- 35 -40 fresh wonton wrappers
- 35 -40 whole long fresh chives
Place a third of the cooked chicken in a food processor along with the finely chopped kaffir lime leaves, soy sauce, fish sauce, egg yolk, soy and fish sauce.Add seasoning, but be sparingly as the soy and fish sauce both contain high salt levels. Pulse blend for a couple of times to break the chicken down slightly.
Hand chop the rest of the cooked chicken, fold in the pulse-blitzed chicken. Add the lime zest, chopped coriander and chives.
Place the long chives in a shallow dish, pour boiling hot water from the kettle over the chives to wilt them, immediately drain the hot liquid off and refresh the chives under cold running water or dunk them in ice water. Drain the chives on kitchen paper.
Lightly dust a clean work surface with corn flour, lay the wonton wrappers out and fill each with a teaspoon full of the chicken mix. Fold the wontons up into little parcels give them a gentle twist to keep them together. Use a wilted chive to tie around the wonton with a double knot, trim with kitchen scissors to shorten the chives. This might be fiddly but it looks fantastic.
Heat the deep fat fryer oil to 160°C; fry the wontons only a few at a time until golden brown drain them on kitchen paper. Let the wontons cool slightly before serving with the Avocado and Lime Dip.
Avocado and Lime Dip
- 1 large ripe avocado
- 1 lime, zest and juice
- salt and freshly ground black pepper
- 50g crème fraîche
Peel the avocado and remove the seed. Place the avocado in a food processor add the lime juice, crème fraîche, salt and pepper. Blend until smooth, fold in the lime zest and serve with the wontons.
If you are making the avocado dip to serve later place a piece of cling film directly on to the surface of the avocado to lock out air and prevent it from oxidising. It will stay bright green for up to one day in the fridge.
Makes approximately 35 – 40 bite size wontons
Food Fanatics Tips
If you made these Green Chilli Chicken Wontons for the freezer, freeze them the same day. Always cook them from frozen, ensure they are cooked well and hot all the way through. Break one open and test that they are piping hot in the middle before you serve them.
If you are planning for a party, you can deep-fry the wontons earlier the day and then reheat them in the oven at 180°C for 10 – 15 minutes.