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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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For the lunar new year a colleague brought me some wonton that her Mother-in-law had made. At first bite I knew I wanted the recipe. She only knew the Chinese name of the wontons so I was not able to find the recipe on line. I was so happy I found this recipe which comes very close. Don't be afraid of the mint leaf; it gives it a bit of contrast. From Martin Yan. Ingredients:
2 tablespoons packed brown sugar |
2 tablespoons unsweetened dried shredded coconut |
2 tablespoons chopped unsalted dry roasted peanuts |
2 tablespoons sesame seeds |
24 wonton wrappers |
24 mint leaves |
1 egg, lightly beaten |
cooking oil (for deep frying) |
Directions:
1. Combine the brown sugar, shredded coconut, dry roasted peanuts and sesame seeds in a bowl.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. Top with a mint leaf.
4. Brush the edges of the wrapper lightly with the lightly beaten egg.
5. Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air; pinch the edges to seal.
6. In a wok, heat the cooking oil for deep-frying to 350 degrees Fahrenheit.
7. Add the triangles, a few at a time, and deep-fry until golden brown, 1 to 2 minutes.
8. Remove the triangles and drain on paper towels.
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