Crispy, golden wonton chips piled high with fresh, marinated ahi tuna, creamy avocado, and a zesty sriracha mayo. This vibrant California-style appetizer is a perfect fusion of flavors and textures, ideal for sharing and ready in under 40 minutes.
Prep25 min
Cook10 min
Servings6
Serving size: 1 serving
635cal
27gprotein
41gcarbs
41g
Ingredients
12 oz wonton wrappers (about 40-50 wrappers)
2 cup vegetable oil (for frying)
0.5 tsp salt (for sprinkling on chips)
1 lb ahi tuna (sushi-grade, cut into ½-inch cubes)
Crispy, golden, and utterly addictive fried wonton wrappers. These simple chips are the perfect appetizer for scooping up your favorite dips and are ready in just minutes. A classic Chinese-American restaurant staple you can easily make at home.
Crispy wonton chips piled high with fresh, lean Ahi Poke – a fun, savory, protein-packed adventure!
This hawaiian dish is perfect for dinner. With 829.76 calories and 29.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp ginger (freshly grated)
0.5 tsp red pepper flakes
2 medium avocado (diced)
0.5 cup mayonnaise
2 tbsp sriracha (or more, to taste)
1 whole jalapeño (thinly sliced, optional)
2 tbsp cilantro (freshly chopped, for garnish)
1 whole lime (cut into wedges for serving)
Instructions
1
Prepare the Wonton Chips
Cut the wonton wrappers in half diagonally to create triangles.
In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in small batches of 6-8 triangles, carefully add the wontons to the hot oil. Do not overcrowd the pot.
Fry for 60-90 seconds, flipping once, until they are golden brown and bubbly. They cook very quickly.
Using a spider strainer or slotted spoon, transfer the chips to a paper towel-lined baking sheet to drain. Immediately sprinkle with salt while they are still hot.
2
Make the Ahi Poke Marinade
While the chips cool, prepare the poke. Pat the cubed ahi tuna dry with a paper towel to help the marinade adhere.
In a medium bowl, gently combine the ahi tuna, low sodium soy sauce, toasted sesame oil, sliced green onions, diced sweet onion, toasted sesame seeds, grated ginger, and red pepper flakes.
Stir carefully until the tuna is evenly coated. For best flavor, cover and refrigerate for at least 15 minutes, but no longer than 1 hour.
3
Whip up the Spicy Mayo
In a small bowl, whisk together the mayonnaise and sriracha until smooth and uniform in color. For a thinner drizzle, you can add a teaspoon of water or lime juice.
Transfer to a squeeze bottle for easy application, if desired.
4
Assemble and Serve
Arrange the cooled wonton chips on a large platter or serving board.
Just before serving, gently fold the diced avocado into the ahi poke mixture.
Spoon the poke and avocado mixture evenly over the wonton chips.
Drizzle generously with the spicy mayo.
Garnish with sliced jalapeños (if using) and freshly chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
194cal
3gprotein
15gcarbs
14gfat
Ingredients
48 pieces Wonton Wrappers (Square shape, found in the refrigerated section)
3 cups Vegetable Oil (For deep frying. Canola or peanut oil also work well.)
0.5 tsp Salt (For sprinkling, or to taste)
Instructions
1
Prepare the Wonton Wrappers
Stack 5-6 wonton wrappers on a clean cutting board.
Using a sharp knife or pizza cutter, slice the stack in half diagonally to create two triangles from each wrapper.
Repeat with the remaining wrappers.
2
Heat the Frying Oil
Pour the vegetable oil into a deep, heavy-bottomed pot or wok. The oil should be at least 1.5 to 2 inches deep.
Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
If you don't have a thermometer, test the oil by dipping the corner of a wonton wrapper into it. The oil is ready if it sizzles vigorously and the wrapper turns golden in about 30 seconds.
3
Fry the Wonton Chips in Batches
Carefully place a single layer of wonton triangles into the hot oil, ensuring not to overcrowd the pot.
Fry for 30-60 seconds per side, using tongs or a spider strainer to flip them once.
They cook extremely fast, so watch them closely. They are done when they are puffed, golden brown, and crispy.
4
Drain and Season
Once golden, immediately remove the chips from the oil using a spider strainer or slotted spoon, allowing excess oil to drip back into the pot.
Transfer the hot chips to a wire rack or a plate lined with paper towels to drain further.
Immediately sprinkle generously with salt while they are still hot and oily. This helps the salt adhere properly.
5
Repeat and Serve
Continue frying the remaining wonton wrappers in batches, making sure the oil returns to 350°F between each batch.
Serve the wonton chips warm with your favorite dipping sauces like duck sauce, sweet and sour sauce, or Chinese hot mustard.
