Wonton Crisp with Cucumber Tobiko Caviar
- Level: Intermediate
- Yield: 24 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1212
- Total Fat
- 135
- Saturated Fat
- 10
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 382
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
Ingredients
3 to 4 liters canola, as needed for deep-frying
12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 tablespoons tobiko (green and orange caviar)
24 very small parsley sprigs
Directions
- Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
- Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
- Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.