Wonton Crisp with Cucumber Tobiko Caviar
- Level: Intermediate
- Total: 45 min
- Prep: 35 min
- Cook: 10 min
- 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
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.
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