These are a “take them by surprise” spectacular appetizer to greet guests with. What can go wrong with cheese and sausages deep fried and topped with a ponzu & white truffle (oil) aioli? You can make them fairly quickly before guests arrive, give them a quick hot oil bath, and let rest for 5 minutes before serving.
- 8 ounces hot pork sausage
- 1/2 cup scallion, minced
- 4 ounces cream cheese, room temperature
- 2 tablespoons mayonnaise
- 1 tablespoons ginger paste
- 1 tablespoon lemongrass paste
- 12 cup Chinese cabbage, finely chopped
- 2 garlic cloves, minced
- 1 red hot chilli pepper, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Pinch of white pepper, freshly and finely ground
- 30 square wonton wrappers (found at specialty Asian markets or many supermarkets)
- 1 cup mayonnaise
- 1/3 cup ponzu sauce
- 2 tablespoons of white truffle oil
- For the filling, put all the ingredients except the wonton wrappers in a food processor fitted with a metal blade and pulse until fully incorporated. Refrigerate for an hour.
- For the sauce, whisk together all the ingredients and refrigerate as well. Invest in some plastic squeeze bottles to drizzle the sauce on the wontons.
- Take the wrappers one at a time, wet the edge, and bring two opposite corners together. Then, bring in the other two corners and pinch down the side to seal the meat in. You want a four-edged wonton (see picture).
- Deep fry the wontons at 340 degrees for 3 minutes, until golden brown. Let rest on a paper bag, then plate, drizzle the sauce and serve.