Ingredients
| 250g pitted dates, finely chopped | |
| 40g chopped walnuts, cashews or almonds | |
| finely grated zest of 1 large lemon | |
| 1 tablespoon orange juice | |
| 300g (1 packet) won ton wrappers | |
| peanut oil, for deep-frying | |
| icing sugar, for dusting |
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Instructions
| 1. | In a bowl, combine the dates, walnuts, lemon zest and orange juice and mix thoroughly, adding more orange juice if the mixture is too dry – it needs to hold together and this will depend on the quality of the dates. |
| 2. | Form the date mixture into small cylinders, about 5cm long, with a 2cm diameter. |
| 3. | Lay the won ton wrappers out on a clean work surface and place a date cylinder over each, positioning it closer to one corner. |
| 4. | Starting from the filled end, roll up each wrapper to enclose the filling and twist the ends to seal. |
| 5. | Repeat until all of the won ton wrappers and filling are used. |
| 6. | Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. |
| 7. | Gently lower the won tons into the hot oil and deep-fry, in batches, for about 2 minutes, turning once, until they are golden brown all over. |
| 8. | Remove the won tons using a slotted spoon and drain on a paper towel. |
| 9. | Allow to cool and dust with icing sugar before serving. |
This is an edited extract
from The Complete Asian
Cookbook by Charmaine
Solomon, with Deborah
Solomon & Nina Harris
(Hardie Grant Books, RRP
$70). Available in stores
nationally. Illustrations by
Amy Wright. Photography
by Alan Benson.