Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak

Total Time:
1 hr 35 min
1 hr 15 min
20 min

12 servings

  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup sesame oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 pound flank steak
  • For the salad:
  • 1 cup cooked rice noodles
  • 1/4 cup julienned red onions
  • 1/4 cup julienned roasted red peppers
  • 1/4 cup julienned roasted yellow peppers
  • 2 tablespoons chopped green onions
  • 1 teaspoon minced garlic
  • 3 tablespoons sesame oil
  • 1 tablespoon chopped cilantro
  • Salt and pepper
  • 6 wonton wrappers, 4" by 4", cut diagonally, 12 triangles total
  • 6 cups vegetable oil
  • Essence
  • Drizzle of sesame oil for garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
For the salad:
  • Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3-4 minutes for medium rare.

  • For the salad, combine all the ingredients together and season with salt and pepper.

  • For the wontons, heat the oil in a fryer or dep pan to 350 degrees and fry the triangles until golden brown, about 2-3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Slice the flank steak into 1/4" slices. Place a small amount of the salad on the fried triangles. Top each triangle with a slice of flank steak. Drizzle with sesame oil.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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