Tung Tong (Thai Money Bags)

1. Fry the garlic and coriander root in a splash of oil for 30 seconds, then add the chicken mince and cook for 4 minutes, breaking it up, until cooked through.
2. Stir in the curry powder, fish sauce, soy sauce, palm sugar and white pepper and cook for another minute. Add the sweetcorn and spring onion, then cool completely.
3. Put a heaped teaspoon of the cooled filling in the centre of a wonton wrapper. Dampen the edges, gather them up around the filling and pinch into a neck.
4. Tie each neck with a blanched chive and trim the frill on top so it isn't too tall.
5. Heat 4cm of oil to 170°C. Fry in batches for 2–3 minutes, spooning oil over the tops, until golden all over.
6. Drain on a rack and serve hot with sweet chilli sauce.

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Notes:

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• The filling must be cold before it goes in, or the wrappers turn to paste
• Blanching the chives for a few seconds makes them flexible enough to tie without snapping
• Fry at a moderate temperature — too hot and the frilly tops burn before the base colours