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Fried Won Tons with Duck Sauce
In my rare, sometimes stolen free time, I choose to cook now days. Not sure if I do this more for the enjoyment or the need to follow through with a New Year's resolution; either way, cooking is what went down on a surprise day off this week. So much fruit is in season right now, and it was hard to choose and settle on a peach based recipe. If you need a quick and easy party appetizer, whip up some duck sauce in advance (pre-party) and the fried won tons can be cooked in no time flat and stay fresh for at least an hour after frying.
As I was multi-tasking, also making banana bread, guacamole, and grilled steak; the duck sauce was slowly simmering on the stove top. Once the peaches were soft, I used a immersion blender to make the sauce smooth rather than keeping it chucky per the recipe. Now the fried won ton chips were beyond simple. The recipe called for frying of the won tons for 30-40 seconds in canola oil, but I found that if I left them frying for that length of time, they would taste burnt. Ten seconds was a good, round number to cook these tasty chips.
These fried won ton chips reminded me of dinner outings with my family at the Grand Casino as a kid. I had fond flash backs when eating these and because I still find them yummy, I'll definitely make them again.
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