Sesame Won Ton Crisps Food

MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS

Steps:

• Preheat the oven 350 degrees F.
• Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
• Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
• Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
• To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

SESAME WONTON CRISPS

Steps:

• Stir together seeds, salt, sugar, and cayenne in a small bowl. Stir together water and cornstarch separately.
• Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 360°F. Brush 1 side of 2 wrappers with cornstarch mixture and sprinkle with seed mixture. Shake off any excess seeds and add wrappers to oil, seeded sides down. Fry, turning over once, until golden, about 10 seconds. (Some seeds will fall off during frying.) Transfer crisps with tongs to paper towels to drain, then make more, 2 at a time, in same manner.

WONTON CHIPS

Steps:

• Preheat oven to 350 degrees.
• Spray 1 or 2 baking sheets with nonstick spray.
• Cut each wonton wrapper to make 4 triangles.
• Place in a single layer on baking sheet.
• Sprinkle with salt to taste.
• Bake for 5 to 7 minutes, or until crisp and golden.
• These will keep for a week or two in an airtight container.
• If desired, reheat for 4 or 5 minutes at 350 degrees before serving.

SWEET SESAME WONTON CRISPS

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Arrange wonton wrappers in a single layer on baking sheet, and set aside.
• Stir together sugar, ginger, and salt in a small bowl; set aside. Whisk together the egg yolk and cream in another small bowl. Brush wontons with egg wash, and sprinkle each with about 1/2 teaspoon sesame seeds and scant 1/4 teaspoon sugar mixture. Bake until wontons are golden and crisp, 8 to 10 minutes. Let cool on sheet on a wire rack. Serve wonton crisps with sorbet.

WONTON CRISPS

Steps:

• Preheat oven to 375 degrees. Arrange the wonton wrappers on a rimmed baking sheet, making sure they don't touch. Brush tops with oil, and sprinkle with salt and pepper. Bake until golden brown, 7 to 9 minutes. Transfer wonton crisps to a wire rack, and let cool before serving.

SESAME WONTON CRISPS

Steps:

• Preheat oven to 375°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally. Arrange in 1 layer on a large baking sheet and brush tops with oil mixture. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps as browned to a rack to cool.

SESAME WONTON CRISPS

Steps:

• Preheat oven to 350°F.
• Stir together oil and cornstarch in a small bowl until combined.
• Stack wonton wrappers and halve diagonally.
• Arrange in single layer on a large baking sheet and lightly brush tops with oil mixture.
• You might not use all of oil mixture at this time.
• You just need a light brushing to get the seeds and salt to adhere.
• Sprinkle evenly with sesame seeds and kosher salt (to taste) and bake in middle of oven until golden brown, 5 to 6 minutes.
• Transfer crisps to a rack to cool.
• Crisps can be made 1 day ahead and kept in an airtight container at room temperature.

SESAME WON TON CRISPS

Steps:

• Preheat oven to 350. In a small bowl, mix soy sauce and sesame oil.
• Stack won ton wrappers and cut in half diagonally. Line a baking sheet with foil.
• Arrange wrappers in a single layer, not touching. Brush with soy sauce and sprinkle with sesame seeds.
• Bake until lightly golden and crisp, about 6-8 minutes.

SESAME WONTON CRISPS

Steps:

• Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS

Steps:

• For crisps:
• Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
• For tartare:
• Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.