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Ingredients:
1/2 tablespoon Yellow curry paste
1/2 cup Bamboo shoot (finely chopped)
1/2 cup Carrot (finely chopped)
1 cup Chicken (minced)
1/2 teaspoon Ground white pepper
10 sheets Wonton
2 leaves Pandan leaves
1 tablespoon Soy sauce
1 teaspoon Sugar
3 cups Oil (for deep-frying)
1/4 cup Sweet chili sauce
1/4 cup Sweet plum sauce
Instructions:
1. Stir fry yellow curry paste in oil until aromatic.
2. Add chicken, bamboo shoot, carrot and seasoning, set aside to cool down.
3. Place a teaspoonful of the chicken mixture in the center of each wonton sheet then draw them up to the center, use pandan leave (shredded) to tide and forming a bag-shape.
4. Deep-fry in hot oil until golden brown. Serve hot with sweet chili sauce and sweet plum sauce.
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