Loaded Crispy Wontons with Momoyaki Salmon
These easy loaded crispy wontons are a perfect weeknight family dinner—easy enough to assemble in about 30 minutes and full of flavor, thanks to a combination of Momoyaki and Chili Crunch sauces. Feel free to use any sushi-grade fish you have: whether it’s just salmon or a mixture of salmon, tuna, and more. And if you’re just cooking for one, it’s easy to scale back for a power lunch or solo dinner at home.
Serves 4.
what you'll need
INGREDIENTS
- 1 12-oz pack wonton wrappers
- Cooking oil spray
- Kosher salt
- 1 pound sushi-grade salmon (or mix of fish, like salmon, tuna, and hiramasa), chopped
- ¼ cup Momofuku Momoyaki Sauce
- 2 teaspoons fresh lime juice (from about 1 lime)
- 1 tablespoon toasted sesame seeds
- 2 Persian cucumbers, chopped
- 1 avocado, chopped
- 1 bunch scallion, sliced
- 1 shallot, thinly sliced
- ¼ cup Momofuku Chili Crunch Sauce
- 2 tablespoons mayonnaise (preferably Kewpie)
Directions
Heat oven to 375°F.
Slice wonton wrappers in half to form triangles. Line two sheet pans with parchment paper and lightly spray the paper with cooking oil spray. Arrange wrappers in a single layer on each tray, then lightly spray the top with more cooking oil spray and season with Kosher salt. Bake for 6–7 minutes, watching very carefully. Repeat as needed until all the wrappers are toasted. Remove to a paper towel-lined tray to cool completely.
Mix salmon with Momoyaki Sauce, lime juice, and toasted sesame seeds. Let marinate in the refrigerator while you prepare the other toppings. Whisk together Chili Crunch Sauce and mayonnaise until smooth.
To assemble, spread toasted wonton wrappers on a large tray or platter. Top with cucumbers, avocado, scallions, and shallots. Drizzle the Chili Crunch sauce mixture on top and serve immediately.
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what you need from momofuku
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