This creation has been something I've been meaning to pull together for ages. I wanted a flavourful dip that can be made ahead and served before a Thai meal. It turned out much better than I dreamed, you are going to love it!
I made the base of the dip out of the above ingredients - I know, cheese and yogurt are not very Thai, but what can you do.
I threw everything into the food processor and spread it evenly in a lovely serving dish. Then I placed it in the fridge to chill a bit.
Next, I cooked some ground chicken with 2 cups of coleslaw mix and added a little spice.
Then I prepped the ever important toppings.
This was also a topping I used. It was a gift from a friend and something most kitchens aren't going to have. It is an incredibly flavourful oil but the predominant flavour is sesame oil. So I think a suitable replacement would be some sesame oil that has a little time to get jiggy with some red pepper flakes.
THAI ONE ON DIP WITH WONTON CHIPS
Wontons:
1 package of wontons
garlic powder
salt
spray oil
Chicken Layer:
1 package of ground chicken or turkey (beef or pork would also work)
2 cups of coleslaw mix
2 tbsp of sriracha
2 tbsp of soya sauce
1 large clove of garlic minced
1 tbsp of minced ginger
2 green onions chopped
pepper to taste
Base Layer:
1 avocado
4oz of softened cream cheese (half a block)
¼ cup of plain yogurt
juice of one lime
1/2 tbsp of soya sauce
2 green onions
1 clove of garlic minced
Toppings:
sesame seeds
cilantro
chopped cashews
mint
2 tbsp of sesame oil with ½ tsp of chilli flakes or Thai flavoured oil (optional)
To make the wontons, preheat the oven to 375. Line a large or two small cookie sheets with parchment paper. Cut your wontons in half. Spray the parchment and then lay your wontons on the parchment, try not to overlap any. Spray the wonton wrappers once they have all been laid out and then sprinkle them with some garlic powder and salt. Bake for ~5 mins. Keep an eye on them. You can make these ahead of time and keep in an airtight container.
To make the base layer, throw everything in the food processor. Taste test. Spread into the bottom of a 8x8 pan, or thereabouts.
To make the chicken layer, fry the chicken in a little veg oil over a medium heat. If a lot of liquid accumulates, drain it off. Break the chicken into small pieces as it is cooking. When the chicken is starting to get some colour (about 5 minutes in) add the garlic, ginger and green onions. Continue to cook and when almost done, add the soya sauce, sirachi, pepper and cole slaw mix. Cook another 2-3 minutes allowing the cole slaw mix to wilt slightly. Set aside to cool. Taste test. You could also make this ahead of time and refrigerate until ready to serve. Take it out of the fridge and let it sit so it isn't cold.
Prepare your toppings. Toast your sesame seeds and cashews if not already toasted. Chop your herbs and green onions. Combine the chilli flakes and sesame oil and let sit for a while to help infuse the heat of the chillies into the oil.
When the chicken layer is cool, gently spoon it onto your base, then add your toppings. Serve with your wontons and some Singha Beer!!
Wontons:
1 package of wontons
garlic powder
salt
spray oil
Chicken Layer:
1 package of ground chicken or turkey (beef or pork would also work)
2 cups of coleslaw mix
2 tbsp of sriracha
2 tbsp of soya sauce
1 large clove of garlic minced
1 tbsp of minced ginger
2 green onions chopped
pepper to taste
Base Layer:
1 avocado
4oz of softened cream cheese (half a block)
¼ cup of plain yogurt
juice of one lime
1/2 tbsp of soya sauce
2 green onions
1 clove of garlic minced
Toppings:
sesame seeds
cilantro
chopped cashews
mint
2 tbsp of sesame oil with ½ tsp of chilli flakes or Thai flavoured oil (optional)
To make the wontons, preheat the oven to 375. Line a large or two small cookie sheets with parchment paper. Cut your wontons in half. Spray the parchment and then lay your wontons on the parchment, try not to overlap any. Spray the wonton wrappers once they have all been laid out and then sprinkle them with some garlic powder and salt. Bake for ~5 mins. Keep an eye on them. You can make these ahead of time and keep in an airtight container.
To make the base layer, throw everything in the food processor. Taste test. Spread into the bottom of a 8x8 pan, or thereabouts.
To make the chicken layer, fry the chicken in a little veg oil over a medium heat. If a lot of liquid accumulates, drain it off. Break the chicken into small pieces as it is cooking. When the chicken is starting to get some colour (about 5 minutes in) add the garlic, ginger and green onions. Continue to cook and when almost done, add the soya sauce, sirachi, pepper and cole slaw mix. Cook another 2-3 minutes allowing the cole slaw mix to wilt slightly. Set aside to cool. Taste test. You could also make this ahead of time and refrigerate until ready to serve. Take it out of the fridge and let it sit so it isn't cold.
Prepare your toppings. Toast your sesame seeds and cashews if not already toasted. Chop your herbs and green onions. Combine the chilli flakes and sesame oil and let sit for a while to help infuse the heat of the chillies into the oil.
When the chicken layer is cool, gently spoon it onto your base, then add your toppings. Serve with your wontons and some Singha Beer!!
RSS Feed