Makes 48 wontons (Serves 12)
Ingredients
- 2 tablespoons vegetable oil, plus more for deep-frying
- 1⁄2 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 stalk scallion, finely chopped
- 1 bunch fresh thyme, chopped
- 1⁄2 bell pepper, chopped
- 1 teaspoon minced Scotch bonnet
- 1 tablespoon curry powder
- 1 bunch fresh cilantro, chopped
- 1 dozen fresh ackee, picked and boiled (see page 24), or
- 1 (18-ounce) can ackee
- sea salt and freshly ground black pepper
- 48 wonton wrappers
For the Papaya Dipping Sauce
- 1 tablespoon dark Asian sesame oil
- 1⁄2 small onion, chopped
- 1 clove garlic, chopped
- 1 inch fresh ginger, peeled and chopped
- 1 bunch fresh thyme
- 2 cups chopped papaya flesh
- 1 bunch fresh cilantro, chopped
- 1 tablespoon distilled white vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon Thai sweet chili sauce
- 1 dash soy sauce
Method
1. In a large sauteÅL pan, warm 2 tablespoons oil over medium heat. SauteÅL the onion, garlic, scallion, thyme, bell pepper and Scotch bonnet until translucent, about 5 minutes. Add the curry powder and cilantro and cook for about 1 minute until fragrant. Add the ackee and mix well. Season with salt and pepper.
2. To assemble the wontons, work with about 4 wonton wrappers at a time; keep the rest covered with a damp cloth so they don’t dry out. Spoon 1 rounded teaspoon filling in the center of each wonton wrapper. With dampened fingers (or a brush), wet the 4 edges of the wrapper and form a triangle by folding the dough in half over the filling, making sure the ends meet and the filling is centered; press down on the edges firmly to seal. Layer the finished wontons between waxed paper and freeze for up to 2 weeks.
3. To make the papaya dipping sauce, warm the sesame oil in a medium skillet over medium heat. Sauté the onion, garlic, ginger and thyme until the onion is wilted and translucent, 2 to 3 minutes. Add the papaya and cilantro and cook for about 5 minutes, until the papaya is tender. Add the vinegar, lime juice, brown sugar, honey, sweet chili sauce and soy sauce and simmer for 10 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Transfer to an airtight container and store in the fridge for up to 2 weeks.
4. When ready to deep-fry, heat 2 to 3 inches of vegetable oil in a medium pot over medium heat. Remove the wontons from the freezer and carefully drop them, in small batches, into the oil and fry until golden brown and crispy. Serve the wontons hot with the dipping sauce alongside.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman