Sweet Ginger Wonton Nests W/ Mixed Sorbets and Berries |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe appeared in today's USA Weekend magazine. It looks very yummy, refreshing and impressive. A perfect finale to any dinner party. Prep time does not included freeze time. Recipe by: Pam Anderson Ingredients:
2 cups canola oil, substitute vegetable oil, for frying |
16 wonton wrappers |
1/2 cup sugar |
1 tablespoon ground ginger |
3 pints sorbet, your choice of flavors (mango, raspberry, coconut) |
1 pint fresh raspberry |
1/2 cup roasted pistachios, coarse chop |
Directions:
1. Heat oil in a Dutch oven. Check proper heat w/ small cube of bread; when it sizzles when dropped into the oil, the oil is hot enough.
2. Set up wire rack over newspaper for draining wontons.
3. While oil is heating, mix: sugar and ginger.
4. Working 4 at a time, drop wontons into oil. Fry until crisp and golden brown, turning once, approximately 1-2 minutes.
5. Remove and drain on rack until cool. Dredge though the sugar. Return to rack.
6. Using a 1 T spring action ice cream scoop, form generous sorbet balls. Eight of each flavor. Place on a rimmed pan, return to freezer to keep firm.
7. To serve: place 2 wontons on each plate, top with sorbet, berries and nuts.
8. NOTE: the nutritional facts seem to take into account all the oil. Here is what is printed with the recipe:.
9. 337 calories per serving, 4g protein, 63g carbs, 9 g fat (.8g sat) ,1mg cholesterol, 23 mg sodium.
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