Wonton Crisps with Seedless Fruit Chutney

Ingredients list for Wonton Crisps with Seedless Fruit Chutney

• 8 Wonton sheets
• 1 tin Fruit safari
• to deep fry Oil
• 1/2 inch piece Ginger
• to taste Salt
• a pinch Cinnamon powder
• 2 tablespoons Cornflour/ corn starch
• 1/2 teaspoon Crushed black peppercorns
• 1 teaspoon black sesame seeds (kale til)
• 1 teaspoon White sesame seeds
• 1/4 cup Brown sugar
• 1/2 Lemon
• 1 Fresh red chilli

Method

1. Heat sufficient oil in a wok. Strain the syrup from the tinned fruits into a bowl. Put half the fruits in a non stick pan. Put the remaining half into a mixer jar.
2. Roughly chop ginger and add to the fruits in the mixer jar and grind to a puree. Pour the puree into the pan. Add salt, a pinch of cinnamon powder and cook on low heat, stirring regularly.
3. Mix cornstarch, salt, crushed black peppercorns in a bowl. Add a little water and stir to make a thick and smooth paste. Dampen each of the wonton sheet and apply this paste on them.
4. Sprinkle a little black sesame seeds and white sesame seeds. Slide them into the hot oil, one at a time, and deep fry till crisp. Drain on absorbent paper.
5. Add brown sugar to the fruits cooking in the pan and mix. Continue to cook till extra moisture dries up. Add juice of ½ lemon and mix. Diagonally slice fresh red chilli and add and mix well. Transfer the chutney into a bowl.
6. To serve, arrange the wonton crisps one over the other on a serving plate, place the chutney bowl alongside. If you wish you can put some chutney over the crisps too.

Nutrition Info