It’s difficult to find a good variety of crackers in Bangkok, so I’m usually looking for recipes that are easy to make and taste delicious. This recipe fits the bill perfectly and it’s simple enough to get your children involved especially if they enjoy cooking. Black sesame seeds are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium. The wonton wrapper is a Chinese specialty similar to an Italian ravioli. These bite-size dumplings consist of paper-thin dough filled with a minced mixture of meat, seafood or vegetables. Wonton wrappers are very versatile and not only used in Asian recipes. I’ve used them in dishes such as an avocado and shrimp salad, guacamole in wonton baskets and gyoza’s. Click here to find more recipes using wonton wrappers.
recipe from Martha Stewart
1 large egg white
2 tablespoons honey
1 teaspoon soy sauce
2 teaspoons sugar
1/2 teaspoon coarse salt
Pinch of black pepper
2 tablespoons black sesame seeds
24 wonton wrappers, cut on the diagonal
Nonstick cooking spray
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside.
In a small bowl, beat egg white. Stir in honey and soy sauce; set aside. In another small bowl, mix together sugar, salt, pepper, and sesame seeds; set aside. Divide wontons evenly between prepared baking sheets, arranging in a single layer. Spray wontons lightly with cooking spray and turn over. Using a pastry brush, generously brush wonton wrappers with egg-white mixture and sprinkle with sesame-seed mixture.
Bake until golden and crisp, rotating pans halfway through baking, 7 to 9 minutes. Remove from oven and let cool on pans about 5 minutes, before transferring to a wire rack to cool completely. Store crackers in an airtight container up to a week.
The Culinary Chase’s Note: These crisp crackers are great on their own or serve with a salad, dips etc.