These taste like deep-fried pasta, which is what the Italians would traditionally use for this type of dish. However, my friend
Mix the ricotta, lemon juice and basil together in a bowl. Place a teaspoon of the mixture at the centre of each wonton, then twist the ends in opposite directions to form the shape of an old toffee wrapper.
Heat the oil in a wok or other large pan and when hot, deep-fry the wontons in batches until golden brown.
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