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Dessert
Asian
24 pieces
30 minutes
15 minutes
A fun dessert to serve during Lunar New Year, movie night, or as a tray-passed dessert for larger parties.
2 tablespoons packed brown sugar
2 tablespoons unsweetened coconut, shredded
2 tablespoons unsalted roasted peanuts
2 tablespoons sesame seeds
24 Wonton Wrappers
24 mint leaves
1 egg, lightly beaten
Cooking oil for deep frying
Combine the filling ingredients in a bowl. Set aside
Set up a clean, dry worksurface to fill wontons. Too much moisture can prevent the wontons from sealing correctly. Overfilling will cause them to burst during frying. You may wish to have paper towel handy to wipe away any egg residue between filling each won ton.
Place 1 teaspoon of filling in the center of a wonton wrapper and top with a mint leaf. Brush the edges of the wrapper lightly with the egg.
Fold the wrapper in half diagonally over the filling to form a triangle. Squeeze out the air, then pinch the edges to seal.
In a wok or deep pot, heat the oil for deep-frying to 350 degrees. Add the triangles, a few at a time, and deep-fry until golden brown, 1-2 minutes.
Do not crowd the pot as this will cause the temperature to drop and create oil-soaked treats. Retrieve fried won tons with skimmer or tongs.
Remove the triangles and drain on paper towels.
Chef's tip - make ahead:
