Hi everyone, I hope you had a wonderful weekend so far! Weekends are so precious, don’t you think so?
For today, let’s talk leftovers. Hmmm, this is the part I always NOT like to have, especially for things that are “once opened, must be used within the next 5 days” and blah blah blah, says the wording on the packaging. Take wonton wrappers for example – the smallest packet comes in like a hundred pieces and while I adore wontons, making a hundred of them at one time is not what I would do for just a family of 3 🙂 Why don’t they come in smaller packaging?
But wait, interestingly, these wonton wrappers are so versatile that you can eat them as savory or sweet. To eat as snack – simply slather with melted butter, sprinkle with icing sugar and bake them till golden brown and crispy. Voila, you have an easy peasy snack and it tastes bloody good too 🙂 And that solves the mystery of what to do with leftover wonton wrappers. So, remember, don’t throw them away!
Secondly, if you want to add a bit more sophistication especially when entertaining friends – pair them with something in season, fresh and sweet like strawberries and home-made whipped cream (my ultimate indulgence). What a classic combo and absolutely yum!
Strawberries & Cream with Wonton Crisps
8 wonton wrappers
2 tbsp melted butter
6 fresh strawberries, hulled and sliced to 2cm thickness
3 tbsp icing sugar, separate into 1 tbsp and 2 tbsp
1 cup cold whipping cream or thickened cream (makes 2 cups whipped cream, extra can be stored)
1. Pre-heat oven to 180 celsius. Line baking tray with baking paper. Place wonton wrappers on the baking paper. Brush each wrapper with melted butter and sprinkle 1 tbsp icing sugar on top of the wrappers. Bake until the wrappers turn golden brown, for about 8 – 10 minutes. Remove and set aside to cool. As the wrappers cool, it will crisp up.
2. To make the whipped cream, use cold cream (must!), straight out from the fridge. The colder it is, the easier and faster it’ll be to whip. Pour the cream into a large bowl. Using a whisk, start to whip with broad strokes, to get more air into the cream, thus making it fluffy. Switch directions every 10 seconds. When the cream starts to thicken, add 2 tbsp sugar and continue to whip. Continue the process until soft peaks form. To know if the whipped cream is ready – tip the whisk up and if the cream stays, it is ready (phew!).
3. To assemble, place a wonton crisp at the bottom, slather with whipped cream and press 4 slices of strawberries. Then repeat the process until all the strawberries and wonton crisps is used. If you have extra whipped cream, you can store them for about 2 days, refrigerated, or like me, just tip your finger into the cream and lick them off your finger slowly 🙂 ahhhhh … so good!