Raspberry Dipping Sauce
170 g Tree Top S/P Seedless Raspberry Puree
12 g garlic, minced frozen
8 g extra virgin olive oil
60 g brown sugar
25 g Balsamic vinegar
10 g honey
30 g lime juice
0.20 g red pepper flakes
2 g sea salt
0.10 g ground black pepper
45 g cold water
1.20 g cornstarch
6.15 Tree Top Raspberry Apple Granule, 4 Mesh
19.50 Tree Top NS Apple Powder, 20 Mesh
400 g chicken thighs, boneless, skinless
6 g Kosher flake salt
3.50 g ground black pepper
360 g raspberry dipping sauce (recipe above)
60 g onions, roasted, 3/8” dice
60 g green chilies, canned, roasted, 3/8” dice
14.50 g fresh lime juice
5.60 g fresh cilantro, finely chopped
10 g Lumpia Skin, frozen, thick wonton skin
25 g egg
925 g vegetable oil
Trim excess fat from thighs and season with salt and pepper. Let rest.
Preheat barbecue grill to medium-high heat and oven to 350 F.
Grill mark chicken thighs on both sides thoroughly without burning;
approximately 8 minutes. Place chicken in covered baking pan and cover
with 6 oz. of the raspberry dipping sauce. Bake for 1½ hours.
Carefully remove from oven and let stand until room temperature, then
refrigerate. Once cooled, separate and pull the chicken. Discard any
remaining sauce and fat on the chicken before pulling.
Mix chicken with apple granules, onions, green chilies, cilantro, lime and apple flake powder.
Heat oil in fryer or medium-sized saucepan to 350 Fwith custom basket (see below).
Cut Lumpia wrappers in 3½" diameter circle. Brush 1 cut wrapper with
light coating of egg wash and sandwich second circle and press together.
Place laminated Lumpia skin in taco-shape form and hold in place with
tongs and fry for 15 seconds until evenly crispy. Drain on paper towel
and hold at room temperature. Ensure there is a 5/8" opening in taco
shell to fill. There should be at least 18 shells to accommodate for
Place chicken filling in a small depositor or pastry bag and insert a 1½ oz./43 g bead of filling in each shell.
Serve 4 with 1½ oz. dipping sauce per portion and 4 each Wonton Tacos per serving.
Graphic Packing Design provides a microwave baking clamshell tray 6” x 6” x 1” with receptor crisper lining.
Prepare fryer basket with taco shell-shaped basket or form. Form makes 5/8” bottom width of taco shell to hold filling.
Recommended for 1,000 watt microwave. Cooking times may vary. Do not puncture pouch.
Open microwave box containing stuffed wantons and separate evenly. Place box on microwave safe plate.
Cook on high setting for 2 minutes.
Carefully remove from the microwave and open box. Place on serving tray.
Heat Raspberry Dipping Sauce pouch in small sauce pan covered with wat4er and heat on medium heat until warm.
Open pouch with scissors and pour contents into small serving dish.
Raspberry Dipping Sauce:
Put garlic, raspberry puree, brown sugar, vinegar, lime, pepper flakes,
honey, black pepper and salt in a medium sauce pan. Heat to a boil,
Mix cornstarch and water into a smooth slurry. Add slowly to simmering
mixture, continuously stirring. Turn to low and simmer for 15 minutes.
Cool and portion half the sauce into 1½ oz. boilable ez-peel portion
pack and blast freeze. (Half the prepared sauce is used when cooking the