Jar won ton

Jar won ton

Deep-fried sweet won tons

By
From
The Complete Asian Cookbook
Makes
50
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g pitted dates, finely chopped
40g walnuts, cashews or almonds, chopped
1 large lemon, finely zested
1 tablespoon orange juice
300g won ton wrappers
peanut oil, for deep-frying
icing sugar, for dusting

Method

  1. In a bowl, combine the dates, walnuts, lemon zest and orange juice and mix thoroughly, adding more orange juice if the mixture is too dry — it needs to hold together and this will depend on the quality of the dates. Form the date mixture into small cylinders, about 5 cm long, with a 2 cm diameter.
  2. Lay the won ton wrappers out on a clean work surface and place a date cylinder over each, positioning it closer to one corner. Starting from the filled end, roll up each wrapper to enclose the filling and twist the ends to seal. Repeat until all of the won ton wrappers and filling are used.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Gently lower the won tons into the hot oil and deep-fry, in batches, for about 2 minutes, turning once, until they are golden brown all over. Remove the won tons using a slotted spoon and drain on paper towel. Allow to cool and dust with icing sugar before serving.

Note

  • You can make these won tons using tinned lotus nut filling instead of the dates and nuts.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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