Wonton Crisp with Cucumber Tobiko Caviar

• 3 to 4 liters canola, as needed for deep-frying
• 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
• 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
• 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
• 1 tablespoon mayonnaise
• Salt and freshly ground black pepper
• 2 tablespoons tobiko (green and orange caviar)
• 24 very small parsley sprigs

1. Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods.
2. Deep fry wonton skins until golden brown and drain on paper towels.
3. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
4. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar.
5. Finish with a parsley sprig.

liters canola, cutter, cucumber, tomatoes, mayonnaise, salt, parsley

Taken from www.foodnetwork.com/recipes/robert-irvine/wonton-crisp-with-cucumber-tobiko-caviar-recipe.html (may not work)