Name: Vietnamese chicken wonton cups
Cook time: 7 min
Total time: 7 min
Ingredients: 18 wonton wrappers; cooking oil spray; 2 cup (320 grams) shredded barbecued chicken; 1 small carrot, cut into matchsticks; 1 red capsicum, cut into matchsticks; 2 cup (160 grams) finely shredded wombok; 1 cup (80 grams) bean sprouts; 1/4 cup coarsely chopped vietnamese mint leaves; 1/4 cup coarsely chopped fresh coriander; 1/4 cup (35 grams) coarsely chopped raw unsalted peanuts; 2 tablespoon fried shallots; Dressing; 1/4 cup (60 millilitres) lime juice; 2 tablespoon fish sauce; 1 tablespoon caster sugar; 1 tablespoon water; 2 teaspoon sesame oil

Ingredients

18 wonton wrappers

cooking oil spray

2 cup (320 grams) shredded barbecued chicken

1 small carrot, cut into matchsticks

1 red capsicum, cut into matchsticks

2 cup (160 grams) finely shredded wombok

1 cup (80 grams) bean sprouts

1/4 cup coarsely chopped vietnamese mint leaves

1/4 cup coarsely chopped fresh coriander

1/4 cup (35 grams) coarsely chopped raw unsalted peanuts

2 tablespoon fried shallots

Dressing

1/4 cup (60 millilitres) lime juice

2 tablespoon fish sauce

1 tablespoon caster sugar

1 tablespoon water

2 teaspoon sesame oil

Method

Vietnamese chicken wonton cups

1.Preheat oven to 220°C/200°C fan-forced. Grease six-hole (¾-cup/180ml) texas muffin pan.

2.Spray wonton wrappers with oil; line each pan hole with three wrappers, oil-side up, overlapping slightly to form cups. Bake about 7 minutes or until browned lightly and crisp.

3.Combine chicken, carrot, capsicum, wombok, sprouts, herbs, nuts and dressing in large bowl.

4.Divide chicken salad among wonton cups; sprinkle with fried shallots.