4 tsp mazeina
2 tsp water
12 wonton wrappers
1 cup cooked ham/ gammon
2 Tbls fresh coriander, chopped finely
1 Tbls mint leaves ?, chopped finely
5 Tbls sweet chili sauce
Oil for deep-frying
Sauce for serving
Mix together gammon, coriander, mint , sauce, mix well and set aside.
Mix the mazeina and water to form a paste.
Lay the wonton wrappers on a clean flat surface.
Spoon heaped teaspoons of gammon mixture in the centre of the wrappers.
Brush edges with mazeina paste. Pinch together to seal the edges and form
Keep covered before frying.
Oil frying temperature should be 170 degrees Celsius.
Deep-fry wontons till golden brown. Drain on a paper towel.
Recipe: Ma’m Dorah Sitole