Ingredients
35–40 Bibigo Pork & Vegetable Mini Wontons
Vegetable or canola oil
1 tbsp honey
1 tbsp butter
½ tsp sesame seeds, toasted
¾ tsp culinary grade green tea or matcha powder
¼ tsp fine Himalayan sea salt
3 sheet roasted seaweed snack
Honey Butter & Green Tea Salt Mini Wontons
Honey Butter & Green Tea Salt Mini Wontons
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Combine green tea powder and salt in a small bowl until salt is completely coated by the green tea powder. Set aside. 1
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Place seaweed snack sheets into a zip-top bag and crush into small flakes. Set aside. 2
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Fill a small pot about 1½ inches deep with oil. Heat the oil and work in batches to deep fry Bibigo Pork & Vegetable Mini Wontons. Allow excess oil to drain on paper towels.
3
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While mini wontons are still hot, divide into two equal portions. Sprinkle ¼ tsp of the green tea salt over one portion. 4
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In a small saucepan, heat butter on low until it just finishes melting. Stir in the honey and keep stirring until the mixture starts to foam. Pour over the remaining unseasoned mini wontons and gently toss to coat. 5
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Right before serving, toss together green tea salt mini wontons with an additional ¼ tsp green tea salt and the crushed seaweed (some seasoning will be left over). Plate both sets of wontons on a single plate. Sprinkle sesame seeds on top of the honey butter wontons. 6
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