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Categories:
lemon juice honey lemon zest apricots cashews ginger brown sugar cornstarch skins egg vegetable oil cinnamon sugar
Viewed: 60 - Published at: 7 years agoIngredients
- 1/2 cup fresh lemon juice
- 1/2 cup honey
- 2 Tbs. lemon zest
- 1/2 cup finely chopped dried apricots
- 1/4 cup chopped dry-roasted cashews
- 1/4 cup chopped crystallized ginger
- 1 Tbs. brown sugar
- Cornstarch for dusting pan
- 16 won ton skins
- 1 large egg, lightly beaten
- 4 cups (about) vegetable oil
- Cinnamon sugar or vanilla sugar
Method
- To make Lemon-Honey Sauce: Bring all ingredients to a simmer, stirring constantly, until honey is just dissolved.
- Let cool.
- To make Won Tons: Put apricots, cashews, ginger, and brown sugar in bowl, and knead until combined.
- Dust baking sheet with cornstarch.
- Arrange several won ton skins on work surface.
- Place 2 tsp.
- filling in center of each.
- Brush edges with egg, and fold to form triangle; press to seal.
- Pull farthest corners together, forming smaller triangle.
- Moisten one corner; press to seal.
- Place won tons on baking sheet.
- Cover tightly with plastic, and refrigerate up to 24 hours, or freeze.
- Line platter with paper towels.
- Pour enough oil into heavy large pot to reach 3 to 4 inches up sides.
- Heat on high until oil reaches 360F; reduce heat, but maintain temperature.
- Fry won tons, turning occasionally, 2 to 3 minutes, or until golden.
- Drain on paper towels.
- Dust with sugar.
- Serve immediately with sauce.
