Mix the tamarind paste with the warm water and set aside for 10-15 mins. Then push the mixture through a fine sieve.
To make the sauce, heat 3 tbsp of the tamarind water with the chillies, 3 tbsp sugar and 2 tbsp fish sauce in a pot until the sugar has dissolved. Taste for seasoning and set aside.
Heat a little oil in a wok (or large non-stick pan) and gently sauté the onion and garlic until tender, stirring now and again.
Add the minced chicken and toss until the colour changes.
Then add 1 tspn sugar, the galangal, spring onions and coriander. Mix well, add a little more tamarind water and fish sauce. Taste for seasoning and set aside to cool a little.
Place one wonton wrapper on top of another to form a star. Then wet the edges with a little water and place a teaspoon of the mixture in the centre. Gather up the corners to form a pouch and put a toothpick (or two) through the top to fasten. Repeat the process.
Heat oil to 170°-180°C in a wok (or large non-stick pan) and fry the ‘bags’ until golden. Drain well on kitchen paper towels and remove the toothpicks.
Serve with sweet chilli sauce in a small bowl on the side.
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