These canapés are so versatile, perfect for a snack or to entertain. Serve with Thai chicken larb, Vietnamese vermicelli salad, or make it a sweet treat!

INGREDIENTS

Prepared wonton dough with Wonton Wrapper Mix
250g chicken, minced 
3 garlic cloves, finely minced
2 red eschalots, finely sliced
1 lemongrass stalk, finely sliced
2 kaffir lime leaves, finely sliced
1 Tbsp coconut sugar
2 Tbsp coconut aminos
2 Tbsp lime juice
1/2 cup mint leaves, finely shredded
1/4 cup coriander, finely shredded
1 Tbsp roasted jasmine rice 
chili (optional)
Olive oil

 

METHOD:

Thai Chicken Larb:

1. Heat a pan on the stove and dry roast rice on medium heat (with no oil), stir rice and roast for 10-15mins until light golden. Allow to cool slightly, then grind in a mortar and pestle. Set aside.
2. Heat oil on fry pan, stir fry chicken along with garlic, eschalots, lemongrass, kaffir lime and coconut sugar. 
3. Once chicken is cooked through, add coconut aminos, lime juice, and the herbs and ground roasted rice.

Canapé cups:

1. Preheat oven to 180C.

2. Roll to 1-2mm thin. They do puff up so the thinner you make it, the more crisp it will be.
3. Brush lightly with a little oil (both sides)
4. Place in muffin baking tin and bake for 12mins. Take the tin out, flip the pastries over and bake for a further 5mins or until crisp.
5. Serve with Thai chicken larb, or any filling of choice.

    

Other filling ideas: Vietnamese vermicelli, green curry chicken, Peking duck, Nachos, Salsa, or Chocolate mousse.