Serving 40
INGREDIENTS:
Wonton
Square wonton wrapper, 1 pack (defreeze)
Cream cheese, 400 g
Spring onion, 1 pck, sliced
Pepper, 1 tsp
1 egg white, for brushing
Frying oil (not olive oil), sunflower or other oil that supports high heat
Dip
Sweet chili sauce or Mango salsa
Mango dipping sauce
Frozen mango, 300-400 g
Water, 1 dl
Sugar, 2 TBSP
Salt, ¼ tsp
Chinese black vinegar, 1 tsp
Garnish
Coriander
Roasted peanuts
Greens/Mixed salad
PREPARATIONS:
Mango dipping sauce
- Bring mango, water and sugar to a boil, reduce (medium heat) for approx. 20 min until the mango is soft, about 1 dl liquid left
- Add salt and vinegar and reduce 2 more minutes
- Transfer in a blender and blend until smooth, leave aside
Cream cheese filling
- Dice spring onion
- Whip cream cheese with salt and pepper until airy, 2-3 min
- Add spring onion to the cheese mixture and fold gently
- Add in a piping bag (if you are making a big batch, else keep in bowl)
Folding
- Put 4 wrappers on a clean surface
- Pipe cream in the middle (if using teaspoon, make a dollop with 2 teaspoons)
- Brush edge with egg white
- Fold over to make a triangle
- Brush the side edge with egg white, and fold the other edge over (boat shape)
- Transfer to a tray and cover with kitchen towel to keep from drying
Frying
- Heat frying oil
- Fry a few pieces until golden, allow enough room in the pan
- Transfer to tray with paper to remove excess oil
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