2 (about 200g each) chicken breast fillets
5 shallots, trimmed
5cm-piece fresh ginger, peeled, sliced
250g pkt bean sprouts
1 bunch fresh mint, leaves picked
1 bunch fresh coriander, leaves picked
565g can lychees, drained
2 shallots, extra, trimmed, thinly sliced
Vegetable oil, to shallow-fry
9 wonton or gow gee wrappers
2 small fresh red chillies, finely chopped
80ml (1/3 cup) fresh lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
Place chicken, shallot and ginger in a large saucepan. Cover with cold water and season with salt and pepper. Bring to boil. Remove from heat and set aside, covered, for 3 hours or until cooled completely.
Shred chicken and place in a bowl. Add bean sprouts, mint, coriander, lychees and extra shallot.
Add oil to a saucepan to reach a depth of 4cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden in 15 seconds). Cut 3 wonton wrappers into 5 strips each. Add strips to oil and cook for 1 minute or until puffed and golden. Transfer to a tray lined with paper towel. Add the remaining wonton wrappers, in 2 more batches, and cook for 1-2 minutes or until puffed and golden. Transfer to the tray.
Whisk the chilli, lime juice, fish sauce and sugar in a small bowl until combined. Divide the whole wrappers among serving plates. Top with the chicken mixture and wonton strips. Drizzle over the lime dressing.