Recipe: Togarashi puffed rice won-ton (ravioli)

The puffed rice won-ton is not only the most recent use of puffed rice - it's the craziest!  You could almost say it is a culinary maraca - once cooked, you can shake it and hear the puffed rice rattling around inside.  The crunch level is off the charts, and being deep fried then dusted with togarashi, you know it's tasty.  Since it was ultimately part a larger and crazier dish, I will get you started with this.  The preparation for this one is obviously the puffed rice (see the previous post), the rest of the whole dish is soon to come.

You will need:

2 each                 won-ton wrappers

as needed            puffed rice (at least 1-2Tbs per portion)

to taste                togarashi

to taste                kosher salt

as needed            egg wash 

Method:

 - prepare a batch of puffed rice

 - fry off as much rice as you will need and season it with togarashi and salt

 - lay a wonton wrapper on the counter

 - run around the outer edge of the wonton with egg wash

 - lay a pile of puffed rice in the middle of the wonton

 - press another wonton over top and press the edges firmly to seal tight

 - lay into a deep fryer or a generous pan of oil fry until well puffed and golden brown

 - drain on paper towel and season with togarashi and salt