Deep fried wonton sheets stuffed with sweet coconut and peanut mixture.

SWEET WONTON PILLOWS

Ingredients

2 spring roll sheets
Oil for deep frying
2 tbsps roasted peanuts
2 tbsps white sesame seeds (til)
2 tbsps desiccated coconut
2 tbsps brown sugar
1 egg
3 tbsps cornstarch
8 fresh mint leaves
Honey for serving

Method

1. Cut each spring roll sheet into 4 squares. Heat sufficient oil in a kadai.
2. Crush roasted peanuts, sesame seeds and desiccated coconut in a mixer jar. Add brown sugar and crush some more. Transfer the mixture into a bowl.
3. Break an egg into another bowl and whisk well. Add 2 tbsps water and whisk again.
4. Mix cornstarch in ¼ cup water in a third bowl and make a smooth batter.
5. Spread the egg on some of the spring roll sheets. For vegetarians spread the cornstarch mixture on rest of the sheets.
6. Place some of the stuffing mixture in the centre of each sheet, top with a mint leaf, fold over to make a triangle. Press the edges to seal completely.
7. Slide them into the hot oil and deep fry on medium heat till light golden.
8. Drain on absorbent paper.
9. Arrange them on a serving plate, drizzle honey on top and serve immediately.

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