Pork & Scallion Crisp Flags (Giew Thod)

*For the pastry
100 gms  Flour
1 Egg
1 tsp Oil

For the filling
150 gms Pork Mince
2 Tbsp Light Soy Sauce
3 Garlic cloves
2 sprigs Coriander leaves.
1 green onion

1. *Whip the egg, put into flour and add the oil.
2. Mix this into a  dough and allow to rest for approx 5 minutes before rolling it for use.
3. Mix the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a bowl with a fork.
4. *make square wonton skins by rolling out the dough and cutting it into squares.
5. Put the meat filling into the centre, fold over the pastry and seal the edges so that it resembles a flat triangle.
7. Pre heat  oil to 190ºC (It is best to use an oil or confectionary thermometer for accuracy affecting health aspects).
8. Drop the parcels into the oil and fry for 2-3 minutes until the pastry turns dark gold and the meat is cooked.
9. Remove and drain on kitchen absorbent paper.

Serve with Nam Jim Kai ( or Sweet Chillie Sauce) or any other dipping sauce that you prefer.