Shrimp on Wonton Crackers with Slaw |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 60 |
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Ingredients:
3 (16-ounce) packages wonton skins, thawed |
2 tablespoons sesame oil |
salt |
1/2 pound snow peas |
1/2 pound radishes |
1/2 pound carrots |
3 tablespoons black sesame seeds |
1/4 cup mint leaves |
3 tablespoons grated fresh ginger |
1/2 cup orange juice |
1/2 cup rice vinegar |
2 teaspoons grated fresh ginger |
2 teaspoons black sesame seeds |
1 tablespoon mint leaves |
1/4 cup peanut oil |
2 tablespoons sesame oil |
60 large shrimp, peeled, deveined, and cooked (about 3 pounds) |
Directions:
1. Preheat oven to 350 degrees F.
2. Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
3. Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
4. Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
5. To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.
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