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1
Preheat oven to 350 degrees F.
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2
Arrange wonton skins in single layer on a flat surface.
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3
Cut out circles using a 2-inch cookie cutter.
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4
Lightly coat baking sheets with sesame oil, transfer rounds to pan.
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5
Drizzle wontons with a little sesame oil, season, to taste, with salt.
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6
Bake until lightly browned, about 5 minutes.
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7
Let cool completely.
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8
The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
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9
Blanch the snow peas in a large pot of rapidly boiling water for 1 minute.
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10
Drain well then rinse in cold water to stop the cooking process.
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11
Julienne the snow peas, radishes, and carrots, place them in a large bowl.
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12
Add sesame seeds, mint, and ginger.
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13
Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
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14
Remove the shrimp tails and discard.
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15
Split the shrimp in half lengthwise and place in a large bowl.
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16
Pour the remaining marinade over the shrimp.
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17
To assemble: place a small amount of snow pea slaw on wonton cracker.
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18
Top with 2 shrimp halves, cut side down.
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19
Garnish with black sesame seeds and mint before serving.
