Makes 24 wontons
Ingredients:
200g dates, pitted and chopped
½ cup (60g) walnuts, chopped
200g fresh or canned lychees, pitted and chopped
1 tbsp grated orange zest
24 wonton wrappers
1 egg, beaten
vegetable oil for deep frying
2 tbsp icing sugar, sifted
Method:
- In bowl, combine dates, walnuts, lychees and orange zest. Mix well. Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, lay on work surface and place 1 tsp filling in middle. Brush edges of wonton with egg, gather edges and twist to seal. Repeat with remaining wonton wrappers.
- Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches if necessary, add wontons and fry until golden, 1-2 minutes. Using slotted spoon, remove from pan and drain on paper towels. Allow to cool.
- Sprinkle with icing sugar and serve.
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