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wonton skins sesame oil salt snow peas radishes carrots black sesame seeds mint leaves ginger orange juice rice vinegar ginger black sesame seeds mint leaves peanut oil sesame oil shrimp
Viewed: 33 - Published at: 2 years agoIngredients
- 3 (16-ounce) packages wonton skins, thawed
- 2 tablespoons sesame oil
- Salt
- 1/2 pound snow peas
- 1/2 pound radishes
- 1/2 pound carrots
- 3 tablespoons black sesame seeds
- 1/4 cup mint leaves
- 3 tablespoons grated fresh ginger
- 1/2 cup orange juice
- 1/2 cup rice vinegar
- 2 teaspoons grated fresh ginger
- 2 teaspoons black sesame seeds
- 1 tablespoon mint leaves
- 1/4 cup peanut oil
- 2 tablespoons sesame oil
- 60 large shrimp, peeled, deveined, and cooked (about 3 pounds)
Method
- Preheat oven to 350 degrees F.
- Arrange wonton skins in single layer on a flat surface.
- Cut out circles using a 2-inch cookie cutter.
- Lightly coat baking sheets with sesame oil, transfer rounds to pan.
- Drizzle wontons with a little sesame oil, season, to taste, with salt.
- Bake until lightly browned, about 5 minutes.
- Let cool completely.
- The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
- Blanch the snow peas in a large pot of rapidly boiling water for 1 minute.
- Drain well then rinse in cold water to stop the cooking process.
- Julienne the snow peas, radishes, and carrots, place them in a large bowl.
- Add sesame seeds, mint, and ginger.
- Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
- Remove the shrimp tails and discard.
- Split the shrimp in half lengthwise and place in a large bowl.
- Pour the remaining marinade over the shrimp.
- To assemble: place a small amount of snow pea slaw on wonton cracker.
- Top with 2 shrimp halves, cut side down.
- Garnish with black sesame seeds and mint before serving.
