PREP+ COOK TIME 50 MINS (+ COOLING) MAKES 12 BAGS (1'2 CUPS SAUCE)
1 tablespoon peanut oil
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
1 tablespoon grated fresh ginger
100g chicken mince
1 tablespoon finely grated palm sugar
1 tablespoon finely chopped roasted unsalted peanuts
2 teaspoons finely chopped fresh coriander
3 green onions
24 x 8cm-square wonton wrappers vegetable oil, for deep-frying
PEANUT DIPPING SAUCE
1 tablespoon peanut oil
2 cloves garlic, crushed
1 small brown onion (80g), chopped finely
2 fresh small red chillies, chopped coarsely
10cm stick fresh lemon grass (20g), chopped finely
3/4 cup (180ml) coconut milk
This story is from the Issue 82 edition of The Australian Women's Weekly Food.
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This story is from the Issue 82 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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