Sesame Wonton Triangles With Smoked Salmon And Wasabi Recipe - Cooking Index
Sesame Wonton Triangles With Smoked Salmon And Wasabi Recipe - Cooking Index
| 1/4 cup | Toasted sesame oil (such as Asian) - plus | |
| 1/2 teaspoon | Toasted sesame oil | |
| 1 | Egg white | |
| 8 | Wonton wrappers | |
| 2 tablespoons | Sesame seeds | |
| 2 tablespoons | Seasoned rice vinegar | |
| 2 tablespoons | Chopped chives | |
| 1 1/4 teaspoons | Wasabi paste* | |
| 1 teaspoon | Minced peeled fresh ginger | |
| 6 oz | Sliced smoked salmon | |
| Daikon radish sprouts | ||
| = (or other small sprouts) |
* Found in the Asian foods section of supermarkets and at Japanese markets.
Preheat oven to 350 degrees. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. Cool.
Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts.
This recipe yields 16 pieces.
Source:
Bon Appetit, December 2004
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