Deconstructed Won Ton Dip

• 2 cups tomatoes, small dice
• 1/2 cup red peppers, chopped fine
• 1 small jalapeno pepper, seeded, minced
• 4 scallions, chopped fine
• 1/4 cup cilantro, sliced thin
• 2 teaspoons fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon canola oil
• 1 teaspoon sesame oil
• 1 pound ground pork
• 1 lime
• 1 tablespoon salt
• Dash black pepper
• cayenne pepper, if desired
• 4 cups canola oil for deep frying
• 1 package of won ton wrappers

1. Heat the canola oil to 365 degrees in an electric deep fryer or on the stove in a kettle. Use a candy thermometer to measure the temperature. The amount of oil may vary depending on the size of the pot.
2. In a large bowl, mix together the tomatoes, red peppers, jalapeno pepper, half the scallions, and cilantro. Set aside.
3. In a large saute pan, heat one tablespoon of canola oil over medium heat. When the pan is hot, add the ginger. Be careful not to burn it. Immediately add the pork and remaining scallions.
4. Bring the heat up to medium high and cook the pork until pink. Add the sesame oil, soy sauce, salt and black pepper. Cook the pork until done. Taste and adjust seasonings to taste.
5. Add the pork mixture to the salsa. Toss. Squeeze a few drops of lime. Taste. Add cayenne if more spiciness is desired.
6. Cut the won wrappers in half on the bias into triangles.
7. When the oil temperature has reached 365 degrees, drop a few triangles into the oil. Fry until golden. Drain on paper towels. Sprinkle with salt.

tomatoes, red peppers, jalapeno pepper, scallions, cilantro, fresh ginger, soy sauce, canola oil, sesame oil, ground pork, lime, salt, black pepper, cayenne pepper, canola oil, wrappers

Taken from food52.com/recipes/9031-deconstructed-won-ton-dip (may not work)