Seeded Crisps
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
White Sesame Seed1 cup
Black Sesame Seed2 tbsps
Poppy Seed2 tbsps
Mustard Seed1 tbsp
Coarse Salt3 tsp
Cayenne6 tbsps
Water2 tbsps
CornstarchDirections:
1
In a small shallow bowl stir together seeds, salt, and cayenne
2
In a small bowl stir together water and cornstarch until combined well
3
In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360°F
4
Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture
5
Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total
6
(Some seeds will fall off during frying
7
) With tongs transfer crisps as fried to brown paper or paper towels to drain
8
Make more crisps, 2 at a time, in same manner
9
(Crisps may be made 3 days ahead and kept in an airtight container at room temperature
10
Before serving, ‒recrisp– crisps in a 225°F oven 10 to 15 minutes
11
) In a small shallow bowl stir together seeds, salt, and cayenne
12
In a small bowl stir together water and cornstarch until combined well
13
In a 3-quart heavy kettle heat oil over moderate heat until a deep-fat thermometer registers 360°F
14
Working quickly (do not let oil overheat), brush one side of each of 2 won ton wrappers with cornstarch mixture and gently press coated sides into seed mixture
15
Shake off any excess seeds from wrappers and fry wrappers, turning them over once, until golden, 8 to 10 seconds total
16
(Some seeds will fall off during frying
17
) With tongs transfer crisps as fried to brown paper or paper towels to drain
18
Make more crisps, 2 at a time, in same manner
19
(Crisps may be made 3 days ahead and kept in an airtight container at room temperature
20
Before serving, ‒recrisp– crisps in a 225°F oven 10 to 15 minutes)