2 tbsp Bitton Monkey Nut Chutney
200gms chicken mince
1/2cup carrot, grated and finely chopped
1/2 onion, finely chopped
2 tbsp olive oil
Vegetable oil for deep frying
Bitton Asian Dressing for serving
For the mixture, place a medium sized flying pan over a medium heat and add one tablespoon of the olive oil. Add the onions and cook until transparent. Remove the onions from the pan and place them into a mixing bowl.
Place the frying pan back on the heat and add another tablespoon of olive oil. Add the chicken and cook until just brown. Remove the chicken from the pan, being careful to discard any juices, and place into the mixing bowl with the onions. Allow to cool.
Add the carrot and monkey nut to the mixture and stir until well combined. Set aside until required.
Place a wok over a medium to high heat and add enough vegetable oil to deep fry (approximately 4 cups).
While waiting for the oil to heat up, place a teaspoon of the chicken mixture in the middle of each wonton wrapper. Bring each corner of the wrapper up and pinch them together to make a little ‘parcel’ and secure the ingredients.
Test the readiness of the oil by dropping in a little piece of a plain wonton into the oil. If it quickly bubbles and expands, your oil is ready.
Place 3 wontons at a time into the hot oil and deep fry until golden brown. Please note that because the mixture is already cooked, this will not take long at all (approx 1 minute each). Remove each wonton from the wok using a slotted spoon and place onto plate lined with paper towel. Repeat in batches until all are cooked.
Serve immediately with sweet chilli sauce or Bitton Gourmet Asian Dressing.