Ingredients

• Wonton skins
• Nonstick vegetable spray
• 1 cup diced shallots
• All-purpose flour
• Canola oil
• 2 cups chopped fresh sushi grade tuna
• 1 cup secret Thai marinade: mixture soy sauce, sesame oil hoisin, chili paste, ginger and garlic
• 1 cup chopped water chestnuts
• 6 basil leaves, chopped
• Wasabi Topika (Tobiko)

Instructions

1. Special equipment: Metal horns
2. Preheat the oven to 350 degrees F.
3. Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately.