Seeded Crisps

• 1/2 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons mustard seeds
• 1 tablespoon coarse salt
• 3/4 teaspoon cayenne
• 6 tablespoons water
• 2 tablespoons cornstarch
• 1 quart vegetable oil for deep-frying
• 40 won ton wrappers

1. In a small shallow bowl stir together seeds, salt, and cayenne.
2. In a small bowl stir together water and cornstarch until combined well.
3. In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360F.
4. Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture.
5. Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total.
6. (Some seeds will fall off during frying.)
7. With tongs transfer crisps as fried to brown paper or paper towels to drain.
8. Make more crisps, 2 at a time, in same manner.
9. (Crisps may be made 3 days ahead and kept in an airtight container at room temperature.
10. Before serving, recrisp crisps in a 225F oven 10 to 15 minutes.)

white sesame seeds, black sesame seeds, poppy seeds, mustard seeds, coarse salt, cayenne, water, cornstarch, vegetable oil, wrappers

Taken from www.epicurious.com/recipes/food/views/seeded-crisps-14546 (may not work)