Coconut Lime Cream Pots with Crispy Banana Wontons
Servings: 4
Ingredients
200ml coconut cream
50ml double cream
100g sugar
2 tbsp freshly squeezed lime juice
1 banana
12 wonton wrappers
NOMU Sweet Rub, to sprinkle
Vegetable oil, for frying
Directions
Heat the coconut cream, double cream and sugar in a medium saucepan, stirring regularly until the sugar has dissolved. Bring the mixture to a boil and leave to simmer for 3-5 minutes on a low heat. Add the lime juice and stir to combine. Divide the mixture between 4 sherry glasses and leave to set in the refrigerator for 4 hours, or until set.
In a small saucepan, heat the oil over high heat (oil must come ¼ way up the side of the saucepan). Very thinly slice the banana and place one slice onto the corner of a wonton wrapper. Lightly brush the edges of the wonton wrapper with water, fold over diagonally and seal tightly to form a triangle.
Fry the wontons in hot oil for 2 minutes or until golden brown and crisp. Once cooked, place on kitchen towel to remove any excess oil.
Sprinkle the banana wontons with NOMU Sweet Rub and serve with the coconut lime cream pots.
Ingredients
200ml coconut cream
50ml double cream
100g sugar
2 tbsp freshly squeezed lime juice
1 banana
12 wonton wrappers
NOMU Sweet Rub, to sprinkle
Vegetable oil, for frying
Directions
Heat the coconut cream, double cream and sugar in a medium saucepan, stirring regularly until the sugar has dissolved. Bring the mixture to a boil and leave to simmer for 3-5 minutes on a low heat. Add the lime juice and stir to combine. Divide the mixture between 4 sherry glasses and leave to set in the refrigerator for 4 hours, or until set.
In a small saucepan, heat the oil over high heat (oil must come ¼ way up the side of the saucepan). Very thinly slice the banana and place one slice onto the corner of a wonton wrapper. Lightly brush the edges of the wonton wrapper with water, fold over diagonally and seal tightly to form a triangle.
Fry the wontons in hot oil for 2 minutes or until golden brown and crisp. Once cooked, place on kitchen towel to remove any excess oil.
Sprinkle the banana wontons with NOMU Sweet Rub and serve with the coconut lime cream pots.
Ingredients
200ml coconut cream
50ml double cream
100g sugar
2 tbsp freshly squeezed lime juice
1 banana
12 wonton wrappers
NOMU Sweet Rub, to sprinkle
Vegetable oil, for frying
Directions
Heat the coconut cream, double cream and sugar in a medium saucepan, stirring regularly until the sugar has dissolved. Bring the mixture to a boil and leave to simmer for 3-5 minutes on a low heat. Add the lime juice and stir to combine. Divide the mixture between 4 sherry glasses and leave to set in the refrigerator for 4 hours, or until set.
In a small saucepan, heat the oil over high heat (oil must come ¼ way up the side of the saucepan). Very thinly slice the banana and place one slice onto the corner of a wonton wrapper. Lightly brush the edges of the wonton wrapper with water, fold over diagonally and seal tightly to form a triangle.
Fry the wontons in hot oil for 2 minutes or until golden brown and crisp. Once cooked, place on kitchen towel to remove any excess oil.
Sprinkle the banana wontons with NOMU Sweet Rub and serve with the coconut lime cream pots.
Ingredients
200ml coconut cream
50ml double cream
100g sugar
2 tbsp freshly squeezed lime juice
1 banana
12 wonton wrappers
NOMU Sweet Rub, to sprinkle
Vegetable oil, for frying
Directions
Heat the coconut cream, double cream and sugar in a medium saucepan, stirring regularly until the sugar has dissolved. Bring the mixture to a boil and leave to simmer for 3-5 minutes on a low heat. Add the lime juice and stir to combine. Divide the mixture between 4 sherry glasses and leave to set in the refrigerator for 4 hours, or until set.
In a small saucepan, heat the oil over high heat (oil must come ¼ way up the side of the saucepan). Very thinly slice the banana and place one slice onto the corner of a wonton wrapper. Lightly brush the edges of the wonton wrapper with water, fold over diagonally and seal tightly to form a triangle.
Fry the wontons in hot oil for 2 minutes or until golden brown and crisp. Once cooked, place on kitchen towel to remove any excess oil.
Sprinkle the banana wontons with NOMU Sweet Rub and serve with the coconut lime cream pots.
