Wonton Crisp with Cucumber Tobiko Caviar (Robert Irvine) |
|
 |
Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
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:
1. 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.
2. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
3. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.
|
|