Thai Appetizer
Source:www.thaifoodtonight.com
Prep Time:10-30 Minutes
Servings:4
Best if the salad is served cold. We actually didn’t use Tofu and it tastes really good. The browning of the tofu just adds more cooking time, so if you’re in a hurry, leave it out!
Ingredients:
| 20 | wonton skins | |
| 2 | cup | canola oil |
| 1 | package | tofu, firm, browned , optional |
| 1/2 | bunch | lettuce (romaine) chopped |
| 1/2 | bunch | lettuce (iceberg) chopped |
| 1 | cucumber sliced | |
| 1/2 | medium | onion (red) sliced |
| 4 | medium | tomatoes sliced |
| 2-3 | scallion sliced | |
| 1 | egg hard boiled, optional | |
| Thai Peanut Sauce and Dressing |
Directions:
1. In a deep pan heat 2 cups of vegetable oil on medium heat. Cut the wonton skins into 1 inch wide strips and deep fry till light brown. Careful not to burn. It’s best to take them out just before you think they are done, as they will after-cook with the hot oil on them.
2. Pour the oil out of the pan leaving about two tablespoons of oil in pan. Heat up the oil and add the Tofu and Brown both sides lightly. Remove the Tofu and let it cool off a little bit, then slice the tofu into bite size pieces and put them in a large mixing bowl.
3. Add sliced cucumber, red onion, tomatoes and green onions.
4. Add half of the peanut salad dressing and toss them all together.
5. Lightly crush the crispy wonton skins and sprinkle over the top of the salad.
6. Top off with hard boiled eggs cut into 4 wedges.
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