Spicy Wonton with Sweet Tamarind Sauce

Serves: 5
Total Calories: 1,549
Yield: 20 Wonton


1 cup Tamarind Juice
1/4 cup sugar
1/2 teaspoon finely chopper serrano chili
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon olive oil
6 ounces chicken breasts ground
1 cup finely chopped cooked peeled potato
1 cup peas uncooked
1 1/2 tablespoons Thai fish sauce
1 tablespoon curry powder
1 tablespoon granulated garlic
1 1/2 teaspoons white peppers
20 wonton wrappers
3 cups vegetable oil (for deep frying)


Combine all ingredients for sauce in a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer until sauce is syrupy, about 8 to 10 minutes. Remove from heat and let cool. Turn into individual bowls and set aside.

For wonton, melt butter with olive oil in skillet over high heat. Add chicken and sauté 4 minutes. Add all remaining filling ingredients and cook, stirring constantly, for 5 minutes. Remove from heat and let cool.

Place a tablespoonful of filling mixture on the center of 1 wonton wrapper. Wet edge of wrapper and fold in half diagonally to form a triangle. Gently press edges to seal. Repeat with remaining filling and wrappers.

Heat vegetable oil in a large saucepan to 350 F. Deep-fry wonton in batches until browned on all sides, about 2 minutes. Remove and drain on paper towels. Serve hot with sauce for dipping.

Nutritional Facts:

Serves: 5
Total Calories: 1,549
Calories from Fat: 1,322

This Spicy Wonton with Sweet Tamarind Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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