Shrimp Wonton Crisps

Crisp wonton chips, herbaceous Asian pesto, sweet peanuts, briny shrimp - all the makings of a terrific nibble. The wonton crisps can be stored in a tin for several days, the pesto can be covered and refrigerated for a week or more an the shrimp are bought pre-cooked. When you're ready to serve this appetizer, it's just quick assembly.

Ingredients:
1 medium garlic clove
3 tablespoons honey-roasted peanuts, plus 2 tablespoons chopped for garnish
1/4 teaspoon crushed red pepper flakes
2 cups packed fresh cilantro leaves
3 tablespoons vegetable oil, plus 1 cup for frying
1 teaspoon sugar
1 teaspoon soy sauce
9 wonton wrappers, quartered
18 cooked, peeled shrimp (31-to-35 count) halved lengthwise

Directions:
Mince garlic, 3 tablespoons peanuts and pepper flakes in a food processor. Add cilantro, 3 tablespoons oil, sugar and soy sauce and process to pesto consistency

Heat remaining 1 cup oil over medium heat in a medium skillet. When oil starts to simmer, add 12 wonton quarters; fry, turning once, until golden brown, about 1 minute. Transfer to a wire rack. Repeat twice with remaining wontons.

Just before serving, place a shrimp half on each wonton crisp. top with generous 1/4 teaspoon peston, and garnish with a sprinkling of chopped peanuts.

Makes:3 dozen

From: “Perfect One-Dish Dinners” by Pam Anderson