Strawberries with Crisp Wontons
Chinese five-spice powder is used in both sweet and savory dishes; it adds a subtle hint of spice to the whipped cream.
- Servings: 4
Source: Martha Stewart Living, April/May 1993
- 4 wonton wrappers
- 1 tablespoon unsalted butter, melted
- 2 tablespoons plus 1 teaspoon sugar
- 2 pints fresh strawberries, hulled
- 1 pint heavy cream
- Pinch of five-spice powder or cinnamon and ground cloves
Heat oven to 425 degrees. Brush both sides of wonton wrappers lightly
with melted butter. Spread 2 tablespoons sugar on a plate and press
skins into sugar to coat evenly on both sides. Place on a nonstick
or buttered baking sheet. Bake for 4 to 5 minutes, or until wontons
begin to turn golden brown. Turn and cook an additional 2 minutes
or until evenly browned. Remove from baking sheet and let cool.
Slice the strawberries and toss with 1 teaspoon sugar. Whip the
cream with five-spice powder or cinnamon and cloves.
Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.