Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
25 wonton wrappers
3 4 medium size leeks, white part, chopped
4 oz (110 g) cream cheese, at room temperature
Vegetable oil, the necessary amount

1 tablespoon Creamy Aji Sauce
1 teaspoon Dijon mustard
1 tablespoon honey or sugar
Thick mayonnaise, the necessary amount


Melt butter in a skillet, add chopped leek and cook until leek is soft and tender. Stir in cream cheese until sauce is creamy. Season with salt and pepper. Cool.

Lay a wrapper in front of you and wet all the edges with water. Place 1 -2 teaspoons of the leek filling in the middle. Bring the top half of the wrapper over the filling and seal the edges pressing with the fingers. Repeat with the rest of wrappers.

Deep fry wontons until they are golden and crispy.

Blend Creamy Aji Sauce with mustard and honey or sugar. Stir in the necessary amount of mayonnaise and mix well. Gradually add passion fruit juice until the desired thickness.
Season to taste.

To prepare fresh passion fruit juice, cut fruit in half and remove pulp with seeds. Place in blender and pulse 1 or 2 times so pulp separates from seeds. Strain and use as indicated in the recipe.

Try also:
Hot Cheese Appetizers
Leek Canapes
Mushroom Beignets
        Yields: 25 wonton wrappers
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved