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19 December 2012,20:57 by
J.Sujatha

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FLOATING PURSES IN COCONUT MILK

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix the chicken garlic, chopped coriander and pepper together. Spoon the mixture into the middle of each wonton sheet.
  • Brush the edge with water and gather up, squeezing the corners together to make a little purse. Lay on a tray and repeat until you have used up all the filling and sheets.
  • Cook the wonton purses in boiling water for about 2 - 3 minutes or until they float up. Lift the purses out with a slotted spoon and drop into a bowl of cold water.
  • Put the coconut milk, stock, lemon grass, galangal coriander and shallots in a saucepan and bring to the boil. Add the mushrooms and chilies and cook for 3 - 4 minutes. Add the fish sauce and lime juice. Taste and adjust the seasoning.
  • Drain the cooked wontons and spoon into the stock saucepan. Add the cherry tomatoes in the last few seconds, taking care not to let them lose their shape.
  • Place a handful of spinach leaves into each serving bowl. Divide and spoon the hot and sour soup with wontons into each serving bowl.

INGREDIENTS

  • 500 grams chicken Minced
  • 6 Garlic cloves, finely chopped
  • 10 Coriander roots and stalks,finely chopped
  • 1 teaspoon Ground white pepper
  • 50 Wonton sheets, cut into 3 inch square
  • 500 ml coconut milk
  • 500 ml Vegetable or chicken stock
  • Lemon grass bruised, sliced diagonally
  • Galangal thinly scraped, finely sliced
  • 6 Shallots
  • 200 grams Button mushroom, wiped
  • 4 Chilies, bruised
  • 4 tablespoons Fish sauce
  • 6 tablespoons Lime juice
  • 10 Cherry tomatoes
  • Spinach leaves to serve

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