Kosher Salmon Wontons
Adapted from Chef JosÚ de Meirelles
24 wonton wrappers
- 8 ounces fresh salmon, skinless
- 2 scallions, chopped
- 1 clove garlic
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 cup extra virgin olive oil
- 4 cups peanut oil for deep-frying
- Salt and freshly ground black pepper to taste
In a small saucepan, poach the salmon in olive oil until barely cooked. Flake the salmon and mix with 2 tablespoons of the olive oil used for poaching. Add all other ingredients, mix well and adjust seasoning.
Working with one wrapper at a time, place 2 teaspoons of the mixture in the center of the wrapper, brush the edges with water, close them, pressing well on the edges. Make sure that they are tightly sealed.
Keep the wontons covered with a damp kitchen towel as you are working. Heat the oil in a wok until 375░F and deep-fry them for about 2 minutes on each side.