It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Monday, April 19, 2010

Crispy Wonton Appetizers

The wonton cups can be filled with absolutely anything. They make a great, inexpensive and versatile appetizer! My friend and I had to come up with a bunch of different appetizers using white foods as her boyfriend was hosting a "white party". It was mostly a joke (trying to act like P. Diddy and all), but we rolled with and came up with super creative appetizers and desserts with all white food!!!

You can add anything to the wontons! Don't think that it's limited to Asian apps! I'd love to hear variations on this dish!

1 package square wontons
3 daikons, shredded
2 large chicken breasts
1 handful of chopped cashews
1 inch of ginger, finely minced

2 TBSP fish sauce
2 TBSP lime juice
1 TBSP soy
1 tsp Sriracha
2 tsp sugar

Preheat oven to 350 degrees.

Simmer the chicken breasts in water for about 40 minutes or until they are cooked through and become pullable. While that's cooking, brush mini cupcake tins with a pastry brush and veggie oil (very very light coating). Push and fold the wontons in the tins (do not fuss about making them perfect... just make sure the bottom is pushed in... there will be some left over wonton protruding from the tins) and brush the tops with a little bit of oil as well. Bake for about 5 minutes or until golden. While they are baking, you should really keep an eye on them as they will go from golden to burnt v quickly.

Once the chicken is cooked, remove from pan and pull apart with your hands (or two forks). Combine all ingredients and spoon into wontons.

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