CHINESE NAPOLEONS
The classic French napoleon is made with rectangles of puff pastry but in this version I deep-fry wonton wrappers.
Makes: 4 servings
Ingredients:
Cooking oil for deep-frying
12 wonton, potsticker, or gyoza wrappers
1/3 cup sweetened shredded coconut
Sauce
1/3 cup packed brown sugar
3 tablespoons honey
3 tablespoons lemon juice
1/3 cup orange-flavored liqueur
1/2 cup strawberries, hulled and sliced
1 star fruit, thinly sliced
1 mango, peeled and diced
1 small mandarin oranges, drained
1 cup whipping cream, chilled
1 tablespoon sugar
1/2 teaspoon coconut or vanilla extract
1 tablespoon confectioners' sugar
Cooking:
- In a wok, heat oil for deep-frying to 350°F. Deep-fry wonton wrappers, a few at a time, until lightly browned and crisp, 15 to 20 seconds on each side. Remove with a slotted spoon and drain on paper towels.
- Spread coconut in cookie sheet and toast in a 350°F oven, stirring frequently, until lightly browned, 4 to 5 minutes. Transfer to a bowl and set aside.
- Combine sauce ingredients in a small pan; cook over medium heat, stirring frequently, until sugar dissolves and sauce becomes syrupy, 3 to 4 minutes. Let cool.
Assembly:
- In a bowl, combine strawberries, star fruit, mango, mandarin oranges, and cooled sauce. In another bowl, whip cream with 1 tablespoon powdered sugar and coconut extract until it holds soft peaks.
- Place confectioners' sugar in a sieve; shake a light dusting over wonton wrappers.
- For each serving, place a wrapper on a dessert plate, top with a spoonful of cream and a spoonful of fruit. Repeat for second and third layers. Sprinkle with toasted coconut.
Photo courtesy of Geoffrey Nilsen.
Adapted from Feast by Martin Yan (Bay Books). Copyright © Yan Can Cook Group, 2005.