Geo Tod
I love street food and one of my enduring memories from my times spent in Thailand is eating, particularly from little street stalls or makeshift roadside setups.
As well as spring rolls which have the top step, these are high up on the list and are very similar to samosas, another solid favourite.
Simple and quick to make, using shop-bought wonton wrappers these are a great little side to have in the toolbox. They also freeze really well after being cooked and just need a quick blast in the oven to restore to their crispy gloriousness.
I got the recipe from a favourite of mine, Stylish Thai.
Step 1 - Make the filling
Finely dice up the potato, onion and carrot.
Heat a spoon full of oil in a frying pan over medium heat.
Fry off the garlic paste and season well with plenty of pepper for a minute, stirring constantly.
Add the diced veg and sweet corn to the pan, continuing the stirring and cooking for a few minutes.
Put in the spices, sugar and soy sauce and give a good stir until everything is mixed and coated well.
Continue to stir and cook for a couple of minutes then put it out on a cold plate and set aside to cool
Step 2 - Start the production
Heat the oil in a deep pan to 180C.
Put a baking tray line with kitchen paper in the over set to 80C to keep them warm whilst you batch cook.
Get your wonton wrapper, drop a teaspoon of mix into the centre then fold it over into a triangle, using a little water around the edges to seal.
Prepare in a batch and deep fry until they float to the top and are nicely browned. Keep a close eye as it doesn’t take long. Once ready remove and put on the baking sheet.
Repeat until you run out of wonton papers or filling
Geo Tod
Oil for deep frying. Ideally sunflower or vegetable
1 tsp of garlic paste
Peeled potato, roughly 100g
Red onion
1 medium carrot peeled
A big handful of sweetcorn, roughly 100g
1 tsp ground cumin
1/2 tsp chilli powder or flakes if you like a bit of punch
1/4 tsp turmeric
1 tsp sugar
Square wonton wrappers
