Ingredients

• 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)

Browse by ingredient

Instructions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.