Asian Lobster Salad with Fried Wonton Ribbons

• 5 cups canola oil
• 1 pound blanched and chopped lobster meat from claws and tails
• 2 teaspoons sesame oil, divided
• 1 teaspoon toasted black sesame seeds
• 1 teaspoon soy sauce
• 2 teaspoons ponzu
• 2 teaspoons hot chili sauce (recommended: Sriracha)
• Salt and freshly ground black pepper
• 1 teaspoon fish sauce
• 2 cups fresh assorted seaweed
• 1 teaspoon toasted sesame seeds
• 1 package wonton wrappers, julienned

1. In a large Dutch oven, bring oil to 325 degrees F. In the meantime, in a large bowl, combine the lobster, 1 teaspoon of the sesame oil, black sesame seeds, soy sauce, ponzu, hot chili sauce, salt and pepper and fish sauce.
2. In a medium bowl, combine seaweed, remaining sesame oil and sesame seeds and toss to coat.
3. Place the wontons in the oil and fry until golden brown, about 1 minute.
4. Remove from oil to a paper towel lined plate and sprinkle with salt.
5. To assemble, divide seaweed salad onto 4 plates and top with lobster salad.
6. Garnish with wonton crisps and serve immediately.

canola oil, blanched, sesame oil, sesame seeds, soy sauce, ponzu, hot chili sauce, salt, fish sauce, sesame seeds, wonton wrappers

Taken from www.foodnetwork.com/recipes/emeril-lagasse/asian-lobster-salad-with-fried-wonton-ribbons-recipe.html (may not work)