Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Sweet potatoes |
| 6 tablespoons | Minced fresh ginger |
| 1 cup | Chopped cilantro |
| 6 \N | Serrano chiles, seeded, minced |
| ½ teaspoon | Salt |
| 32 \N | Round won- ton wrappers |
| 1 cup | Canola oil |
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@...> on Jul 27, 1997