Simple to make and decadent to devour. These crisp little wonders will become your go-to showstopper. This Sunday, treat mum to a little five star service...
Pre-dinner decadence, a night in with the girls, or Mothers Day lunch - these light, crisp, succulent morsels will fit the bill. Ready in about 30 minutes, they're a fab make-ahead offering that will set the tone for something special.
We buy our sashimi pre-sliced at the local sushi bar or seafood specialty store to keep it easy & breezy. Wonton skins are found in the chilled section at most supermarkets, delis, or your local Asian grocery.
Serve with bubbles or our Elderflower Gin Spritz
Love you mum,
- 300g salmon sashimi (approx 30 slices)
- 3 avocados
- 1 x 275g packet fresh wonton skins (wrappers)
- 1/2 cup best quality whole egg mayonnaise
- Ready made wasabi paste
- Vegetable oil for frying
- Black sesame seeds
1. Cut wonton wrappers in half, making rectangles - cutting several layers at at time for speed. Separate each layer and set aside. You will need 15 wrappers to make 30 cut pieces.
2. In a small bowl, add a teaspoon of wasabi paste to the mayonnaise, and stir well to combine. Gradually add a little more to taste - if desired, stirring well between each addition. Spoon into a small ziplock bag, seal and set aside in the fridge.
3. Cut the avocados in half, lengthwise and remove stone. Gently peel the skin away, keeping the flesh smooth and intact. Place the avocados face down and slice 4-5mm thick, diagonally. Set aside. (You will need one slice per wonton)
4. In a wok or deep fry pan, add 3-4cm vegetable oil, and heat gently over a medium heat. DO NOT leave the oil unattended at any stage. As it heats the oil will start the move a little. You do not want the oil to smoke at all; if it does, immediately reduce the heat. You can test if the oil is ready for frying with a spare wonton wrapper or small piece of dry bread. It will instantly bubble and fry if the oil is at the correct temperature.
5. Using tongs, gently lay 3-4 cut wonton wrappers flat in the oil and turn after about 20-25 seconds. Cook for another 5-10 seconds. Remove promptly and set aside on absorbent paper towel. Repeat until all wontons are cooked.
*Wonton skins will blister a little as they cook and browning will happen very suddenly, so watch them without leaving at all times during cooking. Aim for a very light golden brown.
6. Now the fun part - simply build your little morsels. Lay all of the crisp wontons on a platter or wooden grazing board. Place one slice of avocado on each, topped by a slice of sashimi.
7. Cut a small diagonal corner off the wasabi mayo bag and use this to pipe dollops onto each portion.
8. Sprinkle sparingly with black sesame seeds and serve
Makes 25-30 pieces.
Image: India Hicks An Entertaining Story
Victoria Gregory is the Co-Founder and Creative Director of Cabana Lifestyle, a boutique coastal lifestyle brand and creators of Australia's original waterproof totes. @cabanalifestyle #cabanabag