Region: Thai
Rating: 10/10
Fermented soybean paste — called miso — is the key ingredient here.
⅓ cup rice vinegar
2 tbsp white or yellow miso (fermented soybean paste)
2 large garlic cloves, peeled
1 tbsp sugar
2 tsp chopped fresh ginger
½ cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bit-size pieces
1
Puree vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
2
Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
3
Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve. Makes 4 servings.
Ingredients
⅓ cup rice vinegar
2 tbsp white or yellow miso (fermented soybean paste)
2 large garlic cloves, peeled
1 tbsp sugar
2 tsp chopped fresh ginger
½ cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bit-size pieces