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Thai Recipe : Crispy Parcels

This dish is called Keio Grob in Thai

Ingredients:

• 3 tbsp cooking oil

Filling:

• 1 clove garlic, chopped
  
• 1 onion, chopped
  
• 1 tbsp chopped fresh coriander root
  
• 2 oz minced pork
  
• 2 oz. finely chopped shrimps, cooked or raw
  
• ½ tsp salt
  
• 1 tsp pepper
  
• 1 tbsp sugar
  
• 2 carrots, grated
  
• 2 tbsp finely chopped scallions
  
• 50 won ton wrappers, fresh or thawed
  
• 13 fl oz. vegetable oil for deep frying

To serve:
Sweet Chili Dipping Sauce
Sweet and Sour Cucumber relish

Directions:

1. To prepare filling: Heat a little oil in a wok over medium heat. Stir-fry garlic until golden. Add onion and coriander root. Stir-fry several minutes, then add pork, shrimps, salt, pepper and sugar. Stir-fry until pork is cooked. Add carrots and scallions. Stir several times, remove from heat and transfer to a bowl to cool.
2. Use double sheets of won ton wrappers at a time, if they appear to be too flimsy. Place them in front of you on top of a damp tea towel, as they dry out easily. Arrange a won ton wrapper with a corner towards you. Place one teaspoonful of filling in the centre. Moisten the edges of the won ton wrapper with water. Fold the bottom corner away from you and over to the opposite corner, forming a triangular parcel. Use the towel to help you. Press the edges together to seal. Twist each wing of the triangle towards the middle. Repeat until all the filling is used.
3. Deep-fry several at a time, turning if necessary until golden, about 2 minutes each. Serve with Sweet Chili Dipping Sauce and Sweet and Sour Cucumber Relish.

Submitted by KY Chang