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Recipe courtesy of Robert Irvine

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Total:: 45 min
Prep:: 35 min
Cook:: 10 min

Yield:: 24 appetizers

Level:: Intermediate

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.

My Private Notes

Name: Wonton Crisp with Cucumber Tobiko Caviar
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 appetizers
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

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