Recipe courtesy of Robert Irvine

Wonton Crisp with Cucumber Tobiko Caviar

  • Level: Intermediate
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 24 appetizers
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3 to 4 liters canola, as needed for deep-frying

12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles

1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

1 tablespoon mayonnaise

Salt and freshly ground black pepper

2 tablespoons tobiko (green and orange caviar)

24 very small parsley sprigs


  1. Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
  2. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
  3. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.

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