Wonton Crisp With Cucumber Tobiko Caviar Recipes

CRISP CUCUMBER SALSA

Steps:

• In a small bowl, combine the first 7 ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

CRISPY WONTONS

Steps:

• Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
• Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.

LAYERED ITALIAN DIP WITH CRISP WONTONS

Steps:

• Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
• Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
• Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.

CRISPY WONTONS

Steps:

• In a narrow, deep pan or an electric fryer, heat oil until it registers 360 degrees on a deep-fry thermometer. Cut wonton wrappers in half. Working in batches, carefully place 2 to 3 wontons in the heated oil; don't crowd the wontons, as they need space to expand. Fry until wontons become large, bubbly, and golden, about 30 seconds. Transfer wontons to a paper towel to drain. Repeat process with remaining wontons. Wontons may be stored in an airtight container at room temperature for up to 3 days. Recrisp in a warm oven, if necessary.

CINNAMON SUGAR CRISPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay the wonton wrappers out flat on a baking sheet. Brush evenly with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each one.
• Bake for 5 minutes in the preheated oven, or until crisp. Remove from baking sheets to cool on wire racks.

WONTON CRISP WITH CUCUMBER TOBIKO CAVIAR

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.

SMOKED SALMON MOUSSE IN CUCUMBER BOATS

Steps:

• In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.

SEAFOOD CEVICHE ON CUCUMBER ROUND TOPPED WITH GREEN CAVIAR

Steps:

• In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)
• Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.

TUNA TARTARE IN A CUCUMBER BOAT TOPPED WITH CAVIAR

Steps:

• With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour.
• Whilst tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disc without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.)
• Presentation:
• Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.

TUNA TARTARE IN A CUCUMBER BOAT TOPPED WITH CAVIAR

Steps:

• With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.

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.

CUCUMBER CAVIAR CANAPES

Steps:

• Diagonally cut cucumber into eight 1/8-inch-thick slices. Serve cucumber slices topped with sour cream and caviar.

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.

CRAB SALAD IN CRISP WONTON CUPS

Steps:

• Preheat oven to 375 degrees.
• Coat two min-muffin tins with cooking spray.
• To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin.
• Gently press each wrapper into the tin and arrange so that it forms a cup shape.
• The wrapper will stick up out of the cup.
• Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes.
• Allow the cups to cool, then remove from the tin.
• These can be prepared the day before and stored at room temperature in an airtight container.
• To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper.
• Add the olive oil and whisk until well combined.
• To make the salad, in a medium bowl, gently toss together the crabmeat, celery, mango, scallions, and cilantro, trying not to break up the crab too much.
• Add the dressing and gently toss to combine.
• This can be prepared the day before and stored in the refrigerator in an airtight container.
• Fill each cup with the crab salad and serve immediately.

TZATZIKI SHRIMP CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.

CRISPY BAKED WONTONS

Steps:

• In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger., Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. , Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm, with sweet-and-sour sauce if desired. Freeze option: Freeze cooled baked wontons in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 400° oven until crisp and heated through.