| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Chinese |
Desserts, Fruits, Chinese |
2 |
Servings |
INGREDIENTS
|
|
Wonton wrappers |
|
|
Cream, whipped |
|
|
Fruit, seasonal, sectioned skinned, and depitted |
INSTRUCTIONS
Fry the wonton skins in the least amount of peanut oil possible. When
done, drain and set aside between paper towels to dry.
Put on skin on the serving plate, and layer seasonal fruits onto it in
any pleasant design you can manage. Add spots of whipping cream into the
design and then put another fried skin onto the fruit but with its corners
offset from that of the first layer.
To achieve a "pagoda" effect make sure the second layer skin is slightly
smaller than that first layer. Also try not to put the fruit on to cover
the entire skin. Leave about a half inch of the edges clean.
Cover the second layer with fruit and whipped cream and garnish and
serve.
Source: Martin Yan's Cooking for Two Show - 1994
: KQED - PBS Productions, San Francisco
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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