Sesame Wonton Triangles with Smoked Salmon and Wasabi |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup plus 1/2 teaspoon toasted sesame oil (such as Asian) | 1 egg white | 8 wonton wrappers |
| 2 tablespoons sesame seeds | 2 tablespoons seasoned rice vinegar | 2 tablespoons chopped chives |
| 1-1/4 teaspoons wasabi paste | 1 teaspoon minced peeled fresh ginger | 6 ounces sliced smoked salmon |
| Daikon radish sprouts or other small sprouts | ||
| 1 | Preheat oven to 350 F. Whisk 1/4 cup oil and egg white in small bowl to blend. Place wonton wrappers in single layer on work surface; brush with some of oil mixture and sprinkle with half of seeds. Fold diagonally in half. Brush with more oil mixture; sprinkle with remaining seeds. Cut each into 2 triangles. Place on baking sheet. Bake until golden, about 13 minutes. COol. |
| 2 | Whisk vinegar, chives, wasabi, ginger, and 1/2 teaspoon oil in bowl. Cover each wonton with 1 salmon slice, then drizzle with wasabi mixture. Top salmon with sprouts, then fold salmon over sprouts. Top with more sprouts. |