Chilled Squid with Crispy Tentacles

Cuisine: Asian

Category: seafood

Servings: 6


6 won ton dough sheets
oil as needed
6 oz. bay shrimp mousse
basil, chopped, to taste
6 squid bodies, cooked
6 oz. cucumber-scallion dressing
6 cucumber fans
1-1/2 tsp. scallions, bias cut
12 Roma tomato wedges, marinated
1 oz. daikon sprouts
12 frissee leaves
6 squid tentacles, cooked, chilled


Roll each won ton sheet into cylinder; cut strips out of circle so dough resembles tentacles. Deep-fry in oil until crisp. Drain; reserve. Combine mousse and basil; pipe into squid bodies; refrigerate until chilled. Toss all vegetables in dressing. TO SERVE Place won ton tentacles on plate; fill with 1/8 oz. daikon sprouts and 2 frissee leaves. Split filled squid body in half; arrange with squid tentacles next to won ton. Garnish with 2 tomato wedges and 1 cucumber fan. NOTES Season: Year round Food cost: Moderate

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