Photo: Spicy 'Ahi & Cream Cheese Wontons: the Spicy Liliko'i Sauce was not drizzled until ready to taste so the wontons would stay crispy longer
The First Place Winner of the Sides - Soups - Salads - Sauces - Preserves Category was Michelle Richter of Pepe'ekeo with Spicy 'Ahi & Creme Cheese Wontons served with a drizzle of Spicy Liliko'i Sauce
Spicy 'Ahi & Creme Cheese Wonton served with a drizzle of Spicy Liliko'i Sauce
For the Wonton Filling:
4-ounces dried smoked 'ahi (or any other smoked dried fish)
1 Tablespoon Liliko'i Chile Pepper Jam (or Liliko'i jam w/o chile)
1 Tablespoon green onions
2 Tablespoons Liliko'i Butter
2 pounds cream cheese
Blend all of the above in a food processor and set aside
In a separate bowl, blend
1 pound cream cheese
2 Tablespoons liliko'i butter
Blend the 'ahi cream cheese mixture with the cream cheese liliko'i butter mixture
Scoop 1 tablespoon of filling mixture onto a single wonton wrapper, fold, seal and deep fry in hot oil. Brown each side. Let stand to cool.
Spicy Drizzle Sauce
Liliko'i Chile Pepper Jam
Cornstarch
On low heat, add the liliko'i jam with water to dissolve. Add cornstarch to thicken. Cool and let stand.
Drizzle over fried wontons for serving.
Enjoy!
The categories for the Liliko'i Cooking Contest were Entrées, Sides (included soups, salads, sauces, preserves, etc), and Desserts
Judges criteria for judging the Liliko'i Cooking Contest: Best use of liliko’i / Taste / Presentation / Originality & Creativity
Each judge can award from 0 to 5 points per criteria. At the end of the judging, all judges scores are tallied and, of course, the prizes are awarded to the highest scoring entries.
Previous posts related to the festival:
4th Annual Liliko'i Festival...and my last Cooking Contest
4th Annual Liliko'i Festival...part 2
