Jasha Wonton

Method

Combine the minced chicken, chopped onion, coriander, chilli, garlic, ginger, soy sauce, sesame oil and salt in a bowl and mix thoroughly until well combined. Place approximately one teaspoon of filling in the centre of each wonton wrapper, then fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. Bring the two opposite corners of the triangle together and pinch to seal, creating the traditional wonton shape. Heat the vegetable oil in a wok or deep frying pan to 180°C and carefully lower the wontons in batches, frying for 2-3 minutes until golden brown and crispy on all sides. Remove with a slotted spoon and drain on kitchen paper. Serve hot with a simple dipping sauce made from soy sauce mixed with fresh chilli and lime juice.