Recipe courtesy of Martin Yan

Fruitful Pagoda

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  • Level: Easy
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16 wonton wrappers

1 cup whipping cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

5 ounces canned or fresh lychee, pitted and halved

4 kiwi friut peeled and sliced

10 strawberries, sliced

2 plums pitted and sliced

20 pieces canned mandarin oranges, drained

Cooking oil for deep-frying

Mint sprigs, for garnish


1/2 cup water

1/4 cup lemon juice

2 tablespoons orange liqueur

1/3 cup sugar

2 tablespoons cornstarch, dissolved in 3 tablespoons water


  1. In a saucepan, combine water, lemon juice, liqueur and sugar. Cook until sugar dissolves, stirring. Add cornstarch. Cook stirring until sauce thickens. Heat cooking oil for deep-frying over high heat. Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar. Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper. Drizzle with sauce.