- a creative recipe for wonton skins

Ingredients: Apples Bananas Caster sugar Wonton skins Some olive oil Preparation: 1. Remove the skins of the apples and bananas and cut them into small pieces (irregular is fine, depending on personal preference). It is preferable to use bananas that are slightly ripe so that the bananas will not become too soft when heated later. To prevent oxidation, soak the apple pieces in salt water. 2. Place and line the wonton skins on a muffin tray, covering the tray with some olive oil to prevent the wonton skins from sticking. Each recess should have one piece of square wonton skin. Composition: 1. Spread the caster sugar across the pan evenly and melt the sugar. Stir consistently as the sugar melts to dissolve clumps of sugar and prevent the caramel from hardening too quickly. 2. Towards the end of the melting process, add some water and mix well such that the mixture will not be too thick. 3. When there are no more distinct clumps of sugar left, add in the fruits and coat them evenly. 4. Divide the fruits into equal portions and place them on the wonton skins with some of the melted sugar. Set aside the remaining melted sugar mixture. 5. For each wonton piece with fruits, take a second piece of wonton and seal the pocket by sticking the wonton skins together with some water. 6. Repeat for all other pockets and ensure that the slightly watery caramel solution does not leak out of the pocket. 7. Bake for approximately 10 minutes or so at around 180C-200C, or until the wontons have begun to turn light brown. Remove from oven after and plate them. 8. Remaining fruit pieces (chilled during preparation process) are mixed well and placed at side of plate as a fruit salad of sorts, and drizzled with the remaining melted sugar. Note: Other fruits can be used as long as they match one another well. Brown sugar can also be used instead of caster sugar. If circular wonton skins are used, sealing techniques will differ accordingly.

HAPPY POCKETS