makes
3
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
3
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- Canola oil
- 6-8 wonton wrappers
- Kosher salt
- ½ cup (45 g) sliced almonds
- ½ cup (65 g) chopped pecans
- ½ cup (65 g) sunflower seeds, roasted and salted
- ½ cup (60 g) pumpkin seeds, roasted
- ½ cup (65 g) dried cranberries
Cooling time: about 10 minutes.
Instructions
- In a medium saucepan, heat about 2.5 cm (1 inch) of canola oil over medium-high until it reaches about 182°C (360°F). If you don’t have a deep fry thermometer, you can test the oil by waiting for the surface to shimmer then gently dipping the handle of a wooden spoon into the oil. If bubbles appear around the handle, the oil is ready for frying.
- Cut the wonton wrappers into thin strips and toss to separate. Line a small baking tray (sheet pan) with paper towel and set aside. Using a slotted spoon, gently lower the wonton strips into the oil and fry for 1 to 2 minutes or until crisp and golden brown. Remove to the paper towel lined pan and immediately season with salt. Set aside to cool completely.
- Meanwhile, in a dry pan over medium heat, toast the almonds and pecans just until nutty smelling, about 1 minute, stirring frequently. Transfer to a large bowl and stir in the sunflower seeds, pumpkin seeds and dried cranberries.
- Toss in the cooled crispy wonton strips and scatter over salad. Store leftovers in a sealed container at room temperature for up to 1 week.
Note
• If you don’t want to fry wonton wrappers, simply break up a packet of crispy ramen noodles and use them in this mix instead.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
