the first recipe in this post is very classy and gourmet, not something we would likely make in a tiny dorm room kitchen or on a college student’s budget. the second recipe is somewhat ridiculous and would probably make good drunk food, except that it would be a very very bad idea to shallow fry anything while drunk. don’t do it.
from bon appetite, the ravioli (sorry i still don’t know how to make these links work)
because we did not have the time to make our own ravioli, we used wonton wrappers this time. definitely worked, but next time i would go all out and use homemade pasta.
seriously, make this. it was delicious and family members proclaimed it “one of the best dinners you’ve ever made.”
we served it with a salad of lettuce, blackberries, and our sweet lemony dressing.
while we were cooking, we contemplated what to do with the extra wonton wrappers. for some reason, we decided that we had to put peanut butter (homemade–just throw a bunch of peanuts in the blender or food processor and blend until you get the right texture) and sriracha (asian chili hot sauce/best condiment ever) in the wonton wrappers and deep fry them. except we both have a fear of large amounts of hot oil, so it was really shallow frying.
the photo caption does not lie. epically delicious.
spicy fried pb wontons
makes 1 wonton
- 1 (square, not round) wonton wrapper
- 2 teaspoons peanut butter
- 1/4 teaspoon sriracha
- oil for frying
- warm water
- put peanut butter in center of wonton wrapper.
- top peanut butter with sriracha
- pour oil in frying pan to a height of about 2 inches
- gather wonton wrapper around peanut butter. dip fingers in water and use wet hands to seal top of wrapper.
- when oil is hot, put wonton in pan.
- fry until golden brown, about 2 minutes. using slotted spoon, carefully remove wonton from pan and place on a paper towel.
- let cool about 15-30 seconds and enjoy!