| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Sweet potatoes |
| 6 |
tb |
Minced fresh ginger |
| 1 |
c |
Chopped cilantro |
| 6 |
|
Serrano chiles, seeded, minced |
| 1/2 |
ts |
Salt |
| 32 |
|
Round won- ton wrappers |
| 1 |
c |
Canola oil |
INSTRUCTIONS
Bake potatoes in a 375 degrees oven for 1 hour, or until very soft. Cut in
half and scrape flesh into a bowl. (You should have about 2 cups.) Add
ginger, cilantro, chiles and salt; mix well. Place 1 tablespoon filling in
a won-ton wrapper. Brush a little water around rim of wrapper, fold in half
(forming a half- moon); press edges of won ton together to seal. Set aside
on waxed paper and cover with a damp towel. Repeat until all the won tons
are filled.
Pour oil into a wok; place over medium-high heat until oil sizzles when a
drop of water hits it. Reduce heat to medium and, using tongs, slip a few
won tons at a time into the oil. Fry for 1 minute, or until won tons are
golden and slightly puffed. Turn and fry 30 or 40 seconds. Remove to paper
towels to drain. Repeat with remaining won tons. Serve hot.
Serves 8 as an appetizer.
The San Francisco Chronicle, November 15, 1995
Posted to MM-Recipes Digest V4 #194 by Linda Place
<placel@worldnet.att.net> on Jul 27, 1997
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