Fried Wontons with Oriental Noodle Salad and Grilled Flank Steak (Emeril Lagasse)

Prep Time: 75 Minutes

Cook Time: 20 Minutes

Ready In: 95 Minutes

Servings: 12

Ingredients:

2 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup sesame oil

1/4 cup soy sauce

2 tablespoons rice wine vinegar

1/2 pound flank steak

1 cup cooked rice noodles

1/4 cup julienned red onions

1/4 cup julienned roasted red peppers

1/4 cup julienned roasted yellow peppers

2 tablespoons chopped green onions

1 teaspoon minced garlic

3 tablespoons sesame oil

1 tablespoon chopped cilantro

salt and pepper

6 wonton wrappers, 4 by 4 , cut diagonally, 12 triangles total

6 cups vegetable oil

essence

drizzle of sesame oil for garnish

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. For the salad:
2. Preheat the grill. In a mixing bowl, whisk the shallots, 1 tablespoon garlic, sesame oil, soy sauce, and rice wine vinegar together. Place the flank steak in a small glass square dish and pour the marinade over it. Marinate the steak for 1 hour. Remove from the marinade and place on the grill. Grill on each side for 3-4 minutes for medium rare.
3. For the salad, combine all the ingredients together and season with salt and pepper.
4. For the wontons, heat the oil in a fryer or dep pan to 350 degrees and fry the triangles until golden brown, about 2-3 minutes. Stir the wontons consistently to prevent from sticking together. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Slice the flank steak into 1/4 slices. Place a small amount of the salad on the fried triangles. Top each triangle with a slice of flank steak. Drizzle with sesame oil.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com