Spicy sweet potato won tons

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

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