These are a great option to serve for appetisers or nibbles as they can be prepared up to the filling stage, in advance and are served cold. The salad ingredients are flexible and adaptable to what you have in your fridge. The only vital ingredients are the mint, coriander and chicken .
The cups will keep for a week in an airtight container, and if they go a little soft you can crisp them up by using Steam Combi with low humidity at 160c for 7-8 minutes.
Preheat oven to fan forced/circulaire with steam approx 60% humidity (Steam Combi level 3 in Asko) to 210C
Brush on both sides of each wonton with oil and press into muffin tins, arranging them to cover the base and sides and cook for 5-8 minutes or until puffed and golden and then set aside.
Steam chicken. Use your ovens temperature probe if available set to 76c internal temperature, or if no probe is available cook for 6-12 minutes depending on the size of the breast, or until cooked through and juices run clear.
Cool to room temperature and dice into small chunks.
In a jug mix lime juice, fish sauce, brown sugar, chillis and sesame oil to form dressing.
Mix all other ingredients with chicken in a bowl and drizzle with dressing and toss.
Fill wonton cups with salad just before serving.
1 pack of wonton wrappers
½ c peanut oil (or other high smoke point oil)
600gm boneless chicken breasts or thighs
1/2 cup lime juice
3 T fish sauce
1T brown sugar
2 large chillis finely chopped
2t sesame oil
1cup mint leaves chopped
1 cup coriander leaves, chopped
1 carrot, grated or very finely julienned
1/2 telegraph cucumber, seeds removed and finely diced
2 radishes, julienned
2 spring onions, finely sliced
1 mango finely chopped (optional)
1-2 large red or green chillis finely sliced
½ cup roasted peanuts
