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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Ingredients:
1/2 cup white sesame seeds |
1/4 cup black sesame seeds |
2 tablespoons poppy seeds |
2 tablespoons mustard seeds |
1 tablespoon coarse salt |
3/4 teaspoon cayenne |
6 tablespoons water |
2 tablespoons cornstarch |
1 quart vegetable oil for deep-frying |
40 won ton wrappers |
Directions:
1. In a small shallow bowl stir together seeds, salt, and cayenne. In a small bowl stir together water and cornstarch until combined well.
2. In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360°F. Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture. Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total. (Some seeds will fall off during frying.) With tongs transfer crisps as fried to brown paper or paper towels to drain. Make more crisps, 2 at a time, in same manner. (Crisps may be made 3 days ahead and kept in an airtight container at room temperature. Before serving, ‒recrisp– crisps in a 225°F oven 10 to 15 minutes.)
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