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

SWEET TAMARIND SAUCE
1 cup Tamarind Juice
1/4 cup sugar
1/2 teaspoon finely chopper serrano chili
1/4 teaspoon salt
WOTON
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

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra