Wonton Crisp With Cucumber Tobiko Caviar Recipe

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Nutrition per serving    (USDA % daily values)
CAL
46
FAT
7%
CHOL
1%
SOD
5%

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Ingredients for 24 servings

1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

3 to 4 liters canola, as needed for deep-frying

2 tablespoons tobiko (green and orange caviar)

1 tablespoon mayonnaise

Salt and freshly ground black pepper

2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)

24 very small parsley sprigs

12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles

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