Serves 2–3

This recipe is similar to satay, but the coconut milk in this dish infuses it with a certain tropical nuance, and it is rarely served with peanut sauce. Although, if peanut sauce is your thing, don't let me stop you.

Fried Won Tons

1 clove garlic, minced

2 tablespoons minced cilantro

1 tablespoon soy sauce

½ cup chopped white mushrooms

Pinch white pepper

½ pound ground pork

25 won ton skins

Vegetable oil for frying

  1. In a medium-sized mixing bowl, thoroughly combine the garlic, cilantro, soy sauce, mushrooms, white pepper, and ground pork.
  2. To make the won tons, place approximately ½ teaspoon of the filling in the middle of a won ton skin. Fold the won ton from corner to corner, forming a triangle. Press the edges together to seal closed. Repeat with the remaining skins and filling.
  3. Add about 2 to 3 inches of vegetable oil to a deep fryer or wok. Heat the oil on medium until it reaches about 350 degrees. Carefully add the won tons, 2 or 3 at a time. Fry until they are golden brown, turning them constantly. Transfer the cooked won tons to drain on paper towels as they are done.
  4. Serve the won tons with either sweet-and-sour sauce or the sauce of your choice.