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Ingredients
- Serves 4 people
wonton chips:
½ packet wonton skins (large rounds or square)enough oil for deep frying
salt
ceviche salsa:
120 g sashimi grade salmon cut into cubes
4 sticks of imitation crab meat cut into small cubes
3 large tomatoes
¼ red onion (diced)
juice of 3 large limes
2 bird’s eye chili (chopped finely)
a bunch of chopped coriander leaves
½ tsp salt
¼ tsp cracked black pepper
2 tbsp mayo
garnish:
fresh coriander
tobiko
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Recipe Courtesy of
Ili Sulaiman
Ili Sulaiman
Wonton Chips and Sashimi Salsa
Wonton chips is an accidental snack that is now a staple for my family movie nights and gatherings. Forgetting to buy nachos for a dinner party, I quickly fried some wonton skins and it turned out to be an excellent replacement that’s simple yet absolutely delicious. While you can dip these addictive chips in any sauce, I usually pair it with a simple sashimi salsa that’s partly inspired by ceviche. Salmon sashimi is added to the refreshing salsa mix along with a drizzle of mayonnaise and a generous serving of tobiko, promising a burst of flavors with every mouthful. Serve this up on your holiday party table and watch it disappear in seconds.
- Easy
- 10 min
- 10 min
- 10 min
- 2 steps
- 15 Ingredients
- Easy
- 2 steps
- 15 Ingredients
- 10 min
- 10 min
- 10 min
Instructions
-
Wonton Chips
- Cut wonton wrappers into triangles.
- Add oil into a wok and bring it up to 180°c, or stick a wooden spoon into the oil. Once it bubbles rapidly, your oil is hot enough to start frying wonton skins.
- Fry wonton skins for about 1 minute until crispy, before draining on kitchen towel.
- Season with a dash of salt when they are still hot.
-
Make the salsa
- Half the tomatoes, remove all the seeds as this will allow your salsa to last longer. Dice into small cubes and place into a bowl.
- Similarly, dice the onion, chili and coriander into small cubes and place in a bowl.
- Combine everything with lime juice, salt and pepper. Cover and place in the fridge to chill.
Plate and Serve!
Just before your guests arrive, bring out your salsa, remove any excess juice from the salsa and gently fold diced salmon sashimi and cubed imitation crab with some mayo. Season with more salt and pepper if needed. Place the mixture into a large bowl, top with some more coriander and tobiko, and set the bowl on a large plate next to your pre-fried crispy wonton chips.
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Ingredients
- Serves 4 people
-
wonton chips:
½ packet wonton skins (large rounds or square) -
enough oil for deep frying
-
salt
-
ceviche salsa:
120 g sashimi grade salmon cut into cubes
-
4 sticks of imitation crab meat cut into small cubes
-
3 large tomatoes
-
¼ red onion (diced)
-
juice of 3 large limes
-
2 bird’s eye chili (chopped finely)
-
a bunch of chopped coriander leaves
-
½ tsp salt
-
¼ tsp cracked black pepper
-
2 tbsp mayo
-
garnish:
fresh coriander
-
tobiko
Nutrition
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