INGREDIENTS
Leftover pukka chicken yellow curry
Wonton wrappers
60 ml sweet chilli sauce
30 ml soy sauce
30 ml coriander, chopped

METHOD
1. Remove all bones and extra sauce from the curry – the drier, the better.
2. Line a steamer with waxed paper and place on the stove to heat.
3. Place 1 tsp curry in the centre of each wonton wrapper. Wet the edges with water and pinch together in the middle.
4. Arrange in the steamer and cook for 5 minutes.
5. Make a dipping sauce with 60 ml sweet chilli sauce, 30 ml soy sauce and 30 ml chopped coriander.