Try this Pagoda Fruit Crisp recipe, or contribute your own.
Suggest a better descriptionFry the wonton skins in the least amount of peanut oil possible. When done, drain and set aside between paper towels to dry. Put on skin on the serving plate, and layer seasonal fruits onto it in any pleasant design you can manage. Add spots of whipping cream into the design and then put another fried skin onto the fruit but with its corners offset from that of the first layer. To achieve a "pagoda" effect make sure the second layer skin is slightly smaller than that first layer. Also try not to put the fruit on to cover the entire skin. Leave about a half inch of the edges clean. Cover the second layer with fruit and whipped cream and garnish and serve. Source: Martin Yans Cooking for Two Show - 1994 : KQED - PBS Productions, San Francisco
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 411 | ||
Calories from Fat: 396 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 45.2mg | 2 % | |
Potassium 89.2mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.3g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 411
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