(Deep Fried Sweet Wontons)

Serves 10 4-5 Pieces each

By Erika Sarogosa

Adapted from the AsianCookbook by: Charmaine Solomon





8- Figs- Pureed

1/2 cup- chopped macadamianuts

1/2 lb cream cheese

1 lemon – zest

40 – 50 wonton wrappers

3 Tb- Sugar

1 tbs- orange juice



Puree figs, almonds, creamcheese lemon zest, sugar, and orange juice together. When it forms amixture,@ make into small cylindersabout as thick as your little finger and half as long. On each square of wontonput a roll of mixture, placing it diagonally. Pick up corner of pastry andplace it over the filling, tucking point under. Roll up the wonton into a tubeso that filling is completely enclosed, then twist the ends of the pastry tube,putting a finger In the end to keep the shape like a Christmas cracker. Whenthey are all made heat oil in a wok and when very hot fry about 8 wontons at atime, turning them, until they are golden brown all over. Lift them out with aslotted spoon and drain on absorbent paper. When cool sprinkle with icingsugar.



2 cups Juiced tree tomato

1/2 cup sugar



Reduce with sugar and strain


Serve with Hawaiian VanillaIce Cream