Home & Decor (Malaysia) - - Feast -

1. Pour oil into a wok to a depth of 2 inches. Heat over medium-high heat un­til hot but not smok­ing. Work­ing with a few wrap­pers at a time, deep-fry un­til golden brown and crisp, about 30 sec­onds per side. Drain on pa­per tow­els. Com­bine sauce in­gre­di­ents in a saucepan. Cook over medium heat, stir­ring con­stantly, un­til sugar dis­solves. Add corn­starch so­lu­tion; cook, stir­ring, un­til sauce thick­ens. Set aside. Place whip­ping cream in a bowl; whip un­til frothy. Add pow­dered sugar and vanilla ex­tract; con­tinue whip­ping un­til soft peaks form. For each serv­ing, ar­range a few pieces of fruit and whipped cream on top of each won­ton skin; make 3 lay­ers. Driz­zle sauce on top. Gar­nish with a sprig of mint and serve.

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