I came up with this recipe when I was about to make fried won tons. I had assembled all the ingredients together when I thought it would be fun to cut the won ton skins in half to make chips. They looked like tortilla chips. That lead me to make the "filling" separately for a dip. I also had all the ingredients for fresh salsa on hand so I combined the two to make a dip. Voila! The deconstructed won ton was born. East meets West and there you have it, the Asian Nacho. —sugar&spice
tomatoes, small dice
red peppers, chopped fine
small jalapeno pepper, seeded, minced
scallions, chopped fine
cilantro, sliced thin
fresh ginger, grated
cayenne pepper, if desired
canola oil for deep frying
package of won ton wrappers
In This Recipe
Heat the canola oil to 365 degrees in an electric deep fryer or on the stove in a kettle. Use a candy thermometer to measure the temperature. The amount of oil may vary depending on the size of the pot.
In a large bowl, mix together the tomatoes, red peppers, jalapeno pepper, half the scallions, and cilantro. Set aside.
In a large saute pan, heat one tablespoon of canola oil over medium heat. When the pan is hot, add the ginger. Be careful not to burn it. Immediately add the pork and remaining scallions.
Bring the heat up to medium high and cook the pork until pink. Add the sesame oil, soy sauce, salt and black pepper. Cook the pork until done. Taste and adjust seasonings to taste.
Add the pork mixture to the salsa. Toss. Squeeze a few drops of lime. Taste. Add cayenne if more spiciness is desired.
Cut the won wrappers in half on the bias into triangles.
When the oil temperature has reached 365 degrees, drop a few triangles into the oil. Fry until golden. Drain on paper towels. Sprinkle with salt.