Tian Bing Gan (Sweet Crescents)

More from my mom’s Chinese cooking classes: sweet fried wontons!

1/4 c. chopped salted peanuts
1/4 c. coconut flakes
1/4 c. brown sugar
1/4 c. granulated sugar
1 pkg. wonton wrappers
1 egg, beaten

Mix peanuts, coconut and sugars. Fold wonton squares into triangles, round off the top corner with scissors. Open up to a square again, and place 1 tsp. filling in center. Moisten edges with beaten egg, and seal. Deep fry in hot oil until golden brown, turning once.

Drain, cool, and store in an air-tight container.  These will keep 3-4 weeks.

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