Wicked wontons


posted by on The Cool Corner

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I spotted this awesome canapé idea in a magazine a few years ago, scanned it & held onto it for dear life. I’ve used it many times, but cannot remember which mag it came from. Sorry whoever you are, but I’m plugging your amazing idea. It’s not my own. See how honest I am?

Ain’t it pretty? So, the way I make mine is by first sourcing the wonton sheets from a Chinese supermarket. There’s a great one in Claremont near Cavendish Square up a one-way street. You’ll find these babies in the freezers, wrapped in paper & plastic. Defrost them & remove however many you think you’ll need, and then re-wrap them with cling wrap & bung them back in the freezer. They’ll handle this a good number of times but make sure you wrap ‘em up tight. Freezer burn ain’t cool at all.

You’ll need a mini muffin tray for these guys. If you don’t have anything resembling these, buy some mini cupcake/muffin sleeves – they’ll work just the same except the sesame seeds will have to go on the inside otherwise they’ll stick.

Place the wonton wrappers on a flat, dry surface & grease the top surface lightly with sesame oil, just so the sesame seeds stick. If you’re not too keen on the strong nutty flavour of sesame oil, you can brush the wontons with egg white – it does the same job. Sprinkle your greased wontons with black & white sesame seeds. Pick up each wonton gently using a round-edged knife to lift the corners. Place the wontons sesame seeds-side down into your muffin tray, or if you’re using the sleeves, you’ll want the sesame seeds on the inside. Make sure they are lying flush with the base of the tray, and that the corners are upright.

Place the wontons into a hot oven (180′C) & watch them carefully. I find 5-8 minutes does the job, but ensure your fan assist is off unless you want burnt sesame seeds coating the inside of your oven! Once they have gone crispy and are a lovely golden brown colour, take them out of the oven. You’ll want to remove them from the muffin tin immediately so that they don’t continue to colour from the heat of the metal tray. Let them cool on a cooling rack. Chilled!!

At this point you could pop them into an airtight container lined with kitchen paper. They will keep for 24 hours before losing their crunch. I love catering this way, because it give me more time to choose which killer heels I’m going to wear before the guests arrive.

So you’re good to go with your fillings! You can honestly put anything you like in these little dudes, but try keep it Asian-inspired in keeping with the whole sesame seed/wonton vibe. Here are a few suggestions:

  • Spicy prawn, mango & avocado salsa
  • Salmon, lime & soy tartare
  • Shredded Asian chicken with peanuts & vermicelli noodles
  • Crunchy vegetable spaghetti with soy-mirin dressing (I use cucumber, daikon, carrots, bean sprouts, peppers, spring onions, red cabbage & slice them within an inch of their lives)

Bang them onto gorgeous platters & go ahead & wow your guests. You’re welcome!

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