Recipe by Manami
These wonton crackers are crisp, sweet, salty, and studded with sesame seeds. Serve them with salads, or cocktails as they are light and full of flavor. They store well in air-tight container -- these are nice to munch on, as well. marthastewart.com.
Top Review by Chef Carol Kay
Yum!!! these are good, and easy. I had to sub white sesame seeds because I was not going to drive 35 miles just for black sesame seeds. I added a little extra salt because I know my family! Nexted time, and there will be many more nexted times.... I am adding a couple of drops of hot sauce to the egg honey mixture, I think that would make these out of the world. Thanks for posting
- 1 large egg white
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- 1⁄2 teaspoon coarse salt
- 1 pinch black pepper
- 2 tablespoons black sesame seeds
- 24 wonton wrappers, cut on the diagonal
- nonstick organic cooking spray
Directions See How It's Made
- Preheat oven to 375ºF degrees.
- Line 2 baking sheets with parchment paper; set aside.
- In a small bowl, beat egg white.
- Stir in honey and soy sauce; set aside.
- In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside.
- Divide wontons, that have been cut on a diagonal, evenly between prepared baking sheets, arranging in a single layer.
- Spray wontons lightly with cooking spray and turn.
- Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
- Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes.
- Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely.
- Store crackers in an airtight container up to a week.