Party Food: Edamame Dip + Baked Honey-Sesame Wonton Crackers
September 6, 2011 by Joan in Appetizers, Asian, Party Food, Vegetables | 11 Comments
So Labor Day has come and gone. Although not by the calendar, summer is officially over for many people. Time to change closets and put away those white shoes. Anyone remember that? No white shoes after Labor Day! Silly but, even here in South FL, pretty much the only people wearing white shoes between now and next summer are tourists!
Here’s the recipe for the appetizer I made for our Asian BBQ, along with photos of the preparation and presentation.
Wonton skins are a wonderful thing. Because it’s just a pasta skin, it has many uses and they don’t even have to be Asian. Everyone knows it’s an easy way to make a quick ravioli or a fun appetizer filled with anything.
I must say, though, I’d never seen it baked alone to this cracker-like consistency…and my mind is a-whirl with other seasonings and applications. I think you’ll be seeing wonton crackers here again.
I’m not the cooking wizard I thought I was. After typing the above sentence, out of curiousity I googled ‘wonton crackers’. And, once again, the laugh is on me. Apparently, it’s been done. Don’t you just hate that?! However, that won’t stop me. I have other ideas for wontons and they’re not all Asian-influenced. 
| Edamame Dip + Baked Honey-Sesame Wonton Crackers |
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- 16 ozs shelled edamame
- 3 cloves garlic finely minced
- handful cilantro finely minced
- 1 scallion (white only) finely minced; reserve green
- 1 capful Mirin
- 2x around with Soy Sauce
- lime zest + juice of 1 small lime
- splash rice vinegar
- chilii flakes
- salt + pepper
- olive oil + sesame oil
- 1 package of wonton skins
- 1/2 cup of honey
- 1 tsp garlic powder
- 1-2 tbs cold water to make mix less dense
- green part of scallion minced
- 1 tbs sesame seeds
- Boil or microwave edamame.
- Drain, cool and put in glass bowl with garlic, cilantro, scallion, mirin, soy sauce, lime, rice vinegar, chili flakes, salt + pepper.
- Mix with spoon and let sit a while.
- Add about 1/2 cup extra virgin olive oil and blend with mixer or immersion blender till smooth.
- Add 1-2 tbl cold water to make mix less dense.
- Blend till consistency of hummus, drizzle with sesame oil and garnish.
- Mix about 1/2 cup honey with 1 tsp garlic powder, green part of scallion minced and 1 tbs sesame seeds.
- Layer wonton skins on cookie sheet, brush with honey mix (top side only).
- Bake 5 or 6 minutes until brown.
Use fork tines to make lines around mound and drizzle with sesame oil once again before serving.
2.1.7
Note: Any recipes found on FOODalogue are offered as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
11 Comments
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I love experimenting with won ton skins it is easy yet impressive when presented and this rendition is terrific. Aside from looking so appetizing, the colors are striking and it is healthy and fairly low in calories…thank you again Juana !
Those wonton wrappers do come in handy for lots of things. I really do like the crackers, and you have made it your own Joan.
bellini recently posted..Cooking Light Breakfast for Dinner
You’re not alone regarding the use of wonton wrappers to make crackers. Though I’ve used them for years to make ravioli and I’ve fried them for other appetizers, I’ve never thought to bake them. Duh! We’ll be remedying that very soon. Love the flavors in your dip.
Arlene recently posted..Hoisin Pork with Garlic Noodles
i’m craving something like this now. i’m also thinking that the edamame dip looks versatile! i’m thinking of different ways it could be used. looks great.
Amy recently posted..A Grapevine Grows in Brooklyn – Sweet, Sticky Grape and Walnut Flatbread
MMmmm I could eat this entire bowl. I love this dip. So yumm!
Banana Wonder recently posted..PDX Pretzel Throw Down: Deschutes Brewery
Wonton crackers are a first for me too Joan. I look forward to more variations and will have to give these a try.
Very good recipe.
Foodafok recently posted..Grill parti
Luckily you are not my neighbor, because if not, I would always be begging you to invite me to your parties…You cook what I don’t know how to cook, so that always piques my interest…AND sets my stomach making funny noises!
Cristina, from Buenos Aires to Paris recently posted..Comment on Oh Beautiful! Reminiscing California (Part 1): Los Angeles Area by Gaby
It may have been done before but I doubt it has been so so well. GREG
I am so frustrated with the hundreds of e-mails I must answer and read so many posts…I missed yours. I remember you mentioning this and boy do they look good. Me going to try soon….
norma recently posted..Pana – Breadfruit
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