ʻUlu & ʻUala Chocolate Wontons
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These fruity and chocolatey wontons use Hawaiian staple crops ulu (breadfruit) and uala (okinawan sweet potato) that you and your family will love!
Chef Justine Ma
3 Pieces of Recipe-Ready ʻUala (Okinawan Sweet Potato)
1 Pack of wonton skins
1 Hawaiʻi ʻUlu Co-op ʻUlu Chocolate Mousse, room temperature
Small cup of water
1 Cup Macadamia nut oil
Optional: Raw local honey
In a small bowl, mash the ʻuala with a fork.
Place 12 pieces of wonton skins onto a flat surface. Add 1tsp of ʻuala to each wonton skin. Add 1tsp of ʻulu chocolate mousse on top of the purple sweet potato.
With your finger, dip it in the cup of water and trace the edges of the wonton skins. Take one edge to the opposite corner and pinch the edge together, then take the opposite edges and pinch those together creating a four-sided pyramid.
Make all 12 wontons, then heat the macadamia nut oil on MEDIUM-HIGH in a small sauce pan for frying. When the oil is boiling, place each wonton into the oil carefully for 30-45secs, use tongs or chopsticks to remove.
Drizzle with raw honey and serve!
PRO TIP: If you have extra wontons and extra purple sweet potatoes, you can make those into wontons without the ulu mousse. Just add two tsp of purple sweet potato to each wonton and follow the same directions.