Cook The Book: Sesame Wonton Triangles With Smoked Salmon And Wasabi
- 1/4 cup plus 1/2 teaspoon Asian sesame oil
- 1 egg white
- 8 wonton wrappers
- 2 tablespoons sesame seeds
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons chopped fresh chives
- 1 1/4 teaspoons wasabi paste
- 1 teaspoon minced peeled fresh ginger
- 6 ounces sliced smoked salmon
- Daikon radish sprouts or other small sprouts
- Preheat oven to 350 degrees F. 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 sesame seeds. Fold diagonally in half. Brush with more oil mixture; sprinle 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 remaining 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.
asian sesame oil, egg, wonton wrappers, sesame seeds, rice vinegar, fresh chives, wasabi paste, fresh ginger, salmon, sprouts
Taken from www.seriouseats.com/recipes/2008/12/bon-appetit-cookbook-sesame-wonton-triangles-smoked-salmon-and-wasabi-appetizer-recipe.html (may not work)