Ingredients
20 square wonton wrappers
2 1/2 cups vegetable oil
1/2 lb snow peas, trimmed
1 lb Napa cabbage, cored, then cut into strips (6 cups)
1 head romaine - torn into bit sized pieces (8 cups)
1/4 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon distrilled white vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Asaian sesame oil
1/4 cup vegetable oil
1/2 cup dhopped scallions
6 cups shredded cooked chicken
1/2 cup chopped fresh cilantro
1/2 cup sliced almonds, toasted
2 tablesppons sesame seed, toasted
Preparation
Make the freid wontons: cut conton wrappers into 1/2 inh strips and lay out on paper towels. heat 3/4 inch oil in a wide heavy saucepan over moderate heat until it registers 350F on the thermomemeter. Fry strips 5 or 6 at a time until golden. Transfer to paper towels to drain, then season with salt. Make Salad: cook snow peas in a 4 quart pot of boiling salted ater; until crisp-tener. Transfer to a blowl of ice cold water to stop cooking, then drain and pat dry. Cut diagonally into 1 inch pices and put in a large bowl with cabbage and romaine. Whisk together soy sauce, lemon juice, sugar, vinegar, salt and papper and add sesame oil and vegetable oil in a slow stream, whisking until sugar is dissolved and dressing is combined well… Toss chicken and scallions with 1/3 cup of the ressing; whisk remaingin dressing then add cabbage mixture, cilantrol, almonds, and sesame seed to chicken and toss with enough remianing dressing to coat. Sprinkle with ontons. Add mandarin oranges for a traditional flavor.
