Recipes /

Watermelon Wonton Tostadas

Serves 50

1 ea. Wonton wrapper, package

As needed Canola oil, for frying

Watermelon Marinade

¼ cup Kikkoman® Gluten-Free Tamari Soy Sauce

1½ Tbsp Kikkoman® Rice Vinegar

½ Tbsp Vinegar, apple cider

6 ea. Garlic, clove, minced

1 Tbsp Miso paste, white

2 Tbsp Oil, canola

Poke-style mix

1/4 cups Kikkoman® Gluten-Free Tamari Soy Sauce

2 cups Scallion (Green onion), sliced

2 Tbsp Nori, shredded (Kizami nori)

1 Tbsp Kikkoman® Toasted Sesame Oil

1 Tbsp Sesame seeds, black and white, toasted

2 ea. Avocado, peeled, seeded, sliced ¼ in.

¼ cup Kikkoman® Poke Sauce

Spicy citrus mayo

2 cups Mayonnaise

2 Tbsp Grapefruit, juice

1 Tbsp Lemon, juice

2 Tbsp Thai Chili Sauce

1 cup Cilantro, fresh, chopped

2 Tbsp Black and white sesame seeds

Preheat oven to 350°F.
Cut the wonton wrappers into rounds with a 3-inch ring mold.
Fry the wonton rounds in canola oil heated to 350°F until golden brown and crispy, about 1 to 2 minutes. Drain and reserve.
For the watermelon, place the watermelon on a parchment lined sheet pan.
Preheat the oven to 350°F.
Mix the marinade ingredients. Coat the watermelon thoroughly in the mixture and bake in the oven for about 60 minutes. Once the watermelon has achieved a soft texture, remove the watermelon from the oven and chill completely.
For the poke-style mix, dice the chilled watermelon in ½-inch cubes and add it to the mixture. Drain the watermelon in a colander and combine the soy sauce, scallion, nori, oil, sesame seeds, avocado, and chili sauce. Adjust the seasonings to taste.
To assemble the tostadas, place a spoonful (about 2-3 tablespoons) of the watermelon mixture on each crispy wonton. Drizzle each tostada with 1 teaspoon of Spicy Citrus Mayo, ¼ teaspoon of sesame seeds and 1/2 teaspoon of chopped cilantro.Note: for a bolder flavor, bake the watermelon a day in advance.

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