WONTON CRISP WITH CUCUMBER TOBIKO CAVIAR

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Wonton Crisp with Cucumber Tobiko Caviar image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 24 appetizers

Number Of Ingredients 8

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

Steps:

  • 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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