How to make Wonton Crisps with Seedless Fruit Chutney -

Crisply fried wonton sheets served with a delicious fruit chutney.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Wonton sheets, Fruit safari

Cuisine : Chinese

Course : Snacks and Starters

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For more recipes related to Wonton Crisps with Seedless Fruit Chutney checkout Wonton Rolls, Wonton Cups-Cook Smart. You can also find more Snacks and Starters recipes like Kachche Kele aur Prunes ke Kabab Cocktail Keema Kachori Stuffed Onion Rings Baked Chicken Fingers

Wonton Crisps with Seedless Fruit Chutney

Wonton Crisps with Seedless Fruit Chutney Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Wonton Crisps with Seedless Fruit Chutney Recipe

  • Wonton sheets 8

  • Fruit safari 1 tin

  • Oil to deep fry

  • Ginger 1/2 inch piece

  • Salt to taste

  • Cinnamon powder a pinch

  • Cornflour/ corn starch 2 tablespoons

  • Crushed black peppercorns 1/2 teaspoon

  • black sesame seeds (kale til) 1 teaspoon

  • White sesame seeds 1 teaspoon

  • Brown sugar 1/4 cup

  • Lemon 1/2

  • Fresh red chilli 1

Method

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.