|
|
Posted by webmaster on Tuesday, August 13 2002
If you use your wok be sure to heat enough oil so you can can fry several bows at once.
Sweet & Sour Sauce, see below
1 (12-oz.) pkg. won ton skins (3-inch squares)
Small amount of water
Oil for frying
Prepare Sweet & Sour Sauce; set aside. With your finger or a small brush, spread a 1/2-inch strip of water down the center of each won ton square. Crinkle the center together to form a bow shape; twist once to secure. Repeat with remaining squares.
Pour oil about 1/2-inch deep into a large skillet. Heat to 400 F (205C). Fry won tons in hot oil in a single layer until golden brown on each side. Drain on paper towels. May be frozen. Bows will also keep up to 1 month in an airtight container at room temperature.
Before serving, reheat bows in a 400F (205C) oven 5 to 7 minutes or until hot; check frequently as bows burn easily.
Serve with Sweet & Sour Sauce. Makes about 50 appetizers.
Sweet & Sour Sauce
4 tablespoons sugar
2 tablespoons water
4 tablespoons white vinegar
1/2 cup chopped green pepper
4 tablespoons ketchup
3 tablespoons canned crushed pineapple, drained
1 cup water
2 tablespoons cornstarch
In a small saucepan, bring sugar, vinegar, ketchup and 1 cup water to a boil. In a small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to sauce. Bring sauce to a boil, stirring until smooth and thick. Stir in green pepper and pineapple. Sauce may be frozen.
Serve warm.
|
|
|
