Wednesday, November 15, 2006
Wontons with Spicy Mustard Dipping Sauce
The majority of my beloved girl friends are barely-there waifs.
Have you got this problem too?
Waifs as in, “For the love of Pete, eat something!”
But do they listen to me? No. They just keep going to the gym and limiting their calorie intake to a reasonable number for active people and only indulging in high fat foods once in a awhile. Oh. Wait...no wonder they are so thin. Doh!
Okay, so maybe they are just super clever and know the secret to staying fit. But when it comes to cocktail hour, (In this case, featuring some sublime lychee cocktails) calories don’t count.
What? Hadn’t you heard? It’s totally true! And isn't that just the best news ever?
So when theses skinny Misses gathered at my inviting little abode the other night for a non-stop chat-fest, I offered them a small bowl of these incredibly tasty, deep-fried delights. Not enough to over indulge, just enough to entice. With this sort of trear, that is the best way to go.
A basic play on the classic Chinese-American table snack. (Remember going out to Chinese food when it meant sickly-sweet neon-orange sauce and chop suey? Good times. Good times.) It may seem like something you could just buy, but freshly made, with aromatic spices, these take on a whole new meaning. Truly special.
Easy to make, easier to eat. The sauce is spicy sweet, the wonton strips are golden crunchy fantasticness. The whole thing is beyond tasty.
Try this and enjoy!
20 wonton wrappers, cut into strips
1 tablespoon cornstarch
3 teaspoons water
pinch of cayenne pepper
4 teaspoons sesame seeds
Oil for frying
1/4 cup colemans mustard
1 teaspoon sugar
4 tablespoons sweet chile sauce
1 teaspoon soy sauce
1/4 teaspoon sesame seeds
Arrange the wontons in a single layer on your countertop.
Combine the cornstarch and cayenne. Add water to create a slurry.
Brush each of the strips with enough of the slurry on one side, to just moisten. (Do not make them soggy) Sprinkle with sesame seeds.
To the side of your stove top, have a sheet pan with a few sheets of paper towel on it for draining.
In a cast iron pan, heat 1/4 inch depth of oil over medium low heat. Add the wontons a few at a time and crisp until just golden (should take about 35 seconds) flip, then remove with a slotted spoon and drain on the towels. Repeat with the remaining strips.
Sprinkle the hot strips with salt. Will keep, covered, for a day or so.
In a small bowl, combine the mustard, sugar, chile sauce, soy sauce and sesame seeds. Taste and adjust as needed.
Serve the wontons with the dipping sauce.
Tagged with: Recipes + Vegan
American Chop Suey is a pasta dish consisting of short noodles (macaroni, ziti, etc) mixed with tomato sauce, ground beef, and often sauteed onion and peppers. It is often prepared and served casserole-style.
The official State Drink of Rhode Island is Coffee Milk and was adopted on July 29, 1993. Similar to chocolate milk, it is a beverage made with milk and coffee syrupThe first American pasta factory was opened in Brooklyn, New York, in 1848, by a Frenchman named Antoine Zerega
Yeah...right! They'd go into a bowl on my desk as I was blogging and eventually I'd look up to realize that they were gone and all that was left was a lingering happy taste on my tongue and a little guilt.