Wednesday, October 14, 2009
Creative wonton is the second challenge of October. Besides Pho, Jaden of Steamy Kitchen also presented an extra dessert challenge to set a complete meal. Need to squeeze out a lot of creative juice to make wontons interesting and presentable.
Well, wonton wrappers are conveniently available in supermarket near my house. So that takes away the hassles. All I need to do is to find fresh strawberries and make Creme Patissiere. For those of you who like to follow the creme recipe please refer to The Swan. But for those who are into fried chocolate wontons do feel free to apply the following recipe from Jaden.
This second challenge is particularly interesting for me because whatever that comes out from my wontons will be joining a Jaden's contest to win a copy of her new book The Steamy Kitchen Cookbook. I have to come up with a nice shot that is presentable for the contest! Snap, snap, snap!
Recipe Source: Jaden of Steamy Kitchen from her new book The Steamy Kitchen Cookbook.
• Small bowl
• Pastry brush
• Plastic wrap and/or damp paper towels
• Wok or medium-sized pot
• Frying thermometer (if you don’t have a thermometer, you can test the oil temperature by dropping in a cube of bread … if it browns quickly, the oil is ready)
Preparation time: 15 minutes + 15 minutes cooking time (for 12 wontons
Servings: Makes 12 wontons.
1 large egg
1 tbsp. water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate (use any type of chocolate you like)
High-heat oil for frying (i.e., vegetable oil, corn oil)
Confectioners’ sugar (icing sugar) for sprinkling
- In a small bowl, whisk together the egg and water to make an egg wash.
On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond.
- Place 1 piece of chocolate near the top end of the wrapper.
- Brush a very thin layer of the egg wash on the edges of the wrapper.
- Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.
- Repeat with the remaining wrappers and chocolate pieces.
- Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.
- In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.
- Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons.
- Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.