CHINESE NACHOS1 cup plum jelly1/2 cup mango chutney1 1/2 tablespoons red wine vinegar1 teaspoon dry mustard1/4 teaspoon hot pepper sauceOne 14 ounce package of won ton skins Vegetable oil for frying Chopped green onions To make the sauce, combine the first 5 ingredients in a heavy saucepan. Stir over medium heat until thoroughly blended and bubbly. Cut won ton skins in half on diagonal. Heat oil in deep fryer or deep skillet to 365 degrees F. Add won ton skins in batches and fry until golden brown and blistered, 2 minutes. Drain on paper towels. Spoon sauce into bowl. Garnish with green onions. Serve hot or at room temperature with fried won ton skins. Makes 8 servings Adapted from unknown source
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