Combine cocoa powder, powdered sugar and 1/4 cup water in a small saucepan. Stir until well combined. Add cream and cook, stirring, over low heat for 5 mins, or until heated and smooth.
Meanwhile, combine cherries and jam in a bowl.
Heat oil in a large heavy-bottomed pot over medium heat. Working in batches, deep-fry wonton wrappers for 20 seconds, or until golden. Using a slotted spoon, transfer to paper towels.
Dust fried wonton crisps with powdered sugar. Serve topped with cherries, chocolate sauce and toasted coconut.
Cut wonton wrappers into strips about 1/
ontons can also be deep fried in vegetable oil and eaten
In a bowl, mix first 7 ingredients.
Place about 1 teaspoon of meat mixture in the center of the wonton skin, fold over, bring the two corners around in shape of wonton and press corners of the wrapper together (seal with the egg yolk and water mixture).
Fry in hot oil for 3 to 5 minutes.
Drain on paper towel.
Serve with \"Sweet and Sour Sauce\".
Cut shiso leaves in halves. Place a piece of shiso and a cube of cheese in the center of a wonton wrapper. Fold the wonton wrapper in half diagonally, shaping into a triangle. Moisten to seal the edges well. Heat oil to 375 degrees and deep-fry the wonton until brown.
n the center of a wonton skin.
Fold in
aintain salad crispness. Top with fried wonton wrapper strips.
ith chopped scallions, cashews and fried wonton noodles.
Combine all ingredients except wonton wrapper and blend very well. Wrap about 1/2 teaspoons of filling in each wonton wrapper by folding one side to form a triangle. Seal with a few drops of water; set aside. Deep fry and drain on paper towel. Serve with plum sauce.
Plum Sauce:.
Combine all ingredients and blend very well. Place in a saucepan and bring to a boil.
Mix prunes, apricots, brown sugar, coconut and almonds.
Place about 2 teaspoons filling on center of each wonton skin.
Moisten edges with water.
Fold each skin in half to form triangle; press edges firmly to seal.
(Cover to prevent drying.)
Heat oil (1 to 1 1/2 inches) to 360\u00b0.
Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side. Drain on paper towels.
Store in airtight container.
Serve with ice cream or sherbet.
ver medium high. Fold the wonton wrappers into a triangle formation
Mix prunes, apricots, brown sugar, coconut and almonds together to make filling.
Place about 2 tsp filling on centre of each wonton skin; moisten edges with water.
Fold each skin in half to form a triangle; press edges firmly to seal.
Cover to prevent drying.
Heat oil (1 to 1-1/2 inches) to 360F degrees.
Fry 3 to 4 wontons at a time, about 1 minute on each side, turning occasionally, until golden brown; drain.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
nto the center of each wonton wrapper. Fold the won ton
ushrooms (and these are the best) soak them in hot water
lavored cooking spray.
Lay wonton skins on sheet in a
baking tray. Place 1 wonton wrapper on dry tea towel
irm, approximately 5 minutes.
FRIED WONTON STRIPS:.
If desired, slice
In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
ut one pepper in each wonton wrapper.
Wipe the edges