While Chinese may not be well known for there large repertoire of desserts, their tea houses and cake shops are simple stuffed full of delicious treats. As a child every Sunday I went to Yum Cha (Dim Sum) with my father and his friends, followed by the cake shop to pick up lots of desserts to enjoy at home. Red bean paste features in many Chinese cakes and once you have tasted it you will understand why.
Portions: 6 Portions
Preparation: 10-15 minutes
Cooking: 10 minutes
Red Bean Wontons
- 60 wonton skins
- 60-80g red bean paste
- 2 tbsp icing sugar
- good quality vanilla ice-cream
- Red Bean Wontons: Lay 30 wonton skins out on a work surface. Place a tablespoon of the red bean paste in the centre of each wonton. Dampen around the edges of each wonton. Seal the wontons with the remaining wontons, so that the red bean paste is sealed in and there is no gaps.
- To Cook: Heat oil in a deep fryer or wok to 180C. Cook 4-6 wontons at a time in the oil until crisp and golden, then drain them on kitchen paper and keep them warm in a low oven while you prepare the remaining ones.
- To Serve: Serve the wontons with ice-cream. Sprinkle the wontons with icing sugar. Serve.