Friday, 7 February 2014

  • 18 springroll wrappers
  • Vegetable oil for deep-frying
  • Sauce
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 tbsp Sparkling Moscato
  • ? cup rock sugar
  • 2 tbsp cornstarch, dissolved in 2 tbsp of water
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 mango, thinly sliced
  • 4 kiwifruits, peeled and sliced
  • 1 star fruit, thinly sliced
  • 1/4 cup thinly sliced dragon fruit
  • 1/2 cup sliced strawberries
  • Mint sprigs for garnish
  1. Pour oil into a wok to a depth of 2 inches.
  2. Heat over medium-high heat until hot, but not smoking.
  3. Working with a few spring roll wrappers at a time, deep-fry until golden brown and crisp for about 30 seconds per side.
  4. Drain the wrappers on paper towels. Combine sauce ingredients in a saucepan.
  5. Cook over medium heat, stirring constantly, until the sugar dissolves.
  6. Add the cornstarch solution to the sauce and stir over heat until the sauce thickens. Set aside.
  7. Place whipping cream in a bowl and whip until light and frothy.
  8. Add powdered sugar and vanilla extract and continue whipping until soft peaks form.
  9. For each serving, arrange a few pieces of fruit and whipped cream on top of each deep-fried wonton skin.
  10. Make 3 layers in total. Drizzle sauce over the layers. Garnish with a sprig of mint on the very top layer and serve.


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