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-500g Lilydale Free Range Chicken Mince
-2 green shallots, trimmed, sliced
-2 garlic cloves, crushed
-2 tsp finely grated fresh ginger
-2 tbsp finely chopped fresh lemon grass
-3 fresh kaffir lime leaves, centre vein removed, finely shredded
-2 tbsp water chestnuts, drained, finely chopped
-2 tsp fish sauce
-1 x 250g pkt (45 sheets per packet) flour wonton wrappers
-Vegetable oil, to deep-fry
-Sweet chilli sauce, to serve
-Combine chicken, shallots, garlic, ginger, lemon grass, lime leaves, water chestnuts and fish sauce in a bowl.
-Place 10 wonton wrappers on a clean work surface. Spoon a heaped teaspoons of chicken mixture onto centre of each wrapper. Brush edges with water. Pinch together to enclose filling. Repeat with remaining wrappers and chicken mixture. (To freeze, see below.)
-Add oil to a deep frying pan to reach a depth of 4cm. To test when oil is ready, a cube of bread should turn golden brown in 15 seconds. Deep-fry 10 wontons at a time for 5-6 mins or until golden. Drain on paper towel. Repeat with remaining wontons.
- Serve with sweet chilli sauce.
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