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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
wonton skins |
nonstick vegetable spray |
1 cup diced shallots |
all-purpose flour |
canola oil |
2 cups chopped fresh sushi grade tuna |
1 cup secret thai marinade mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic |
1 cup chopped water chestnuts |
6 basil leaves, chopped |
wasabi topika (tobiko) |
metal horns |
Directions:
1. Preheat the oven to 350 degrees F.
2. Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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