Ingredients
2 wonton wrappers
1 fresh whole dried leaf basil
cajun seasoning
salt
water
oil (for frying)
Method
Sources
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LED herb garden — grow basil, cilantro, parsley, dill year-round
Precision slicing for carpaccio, chips, uniform cuts
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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Cut the won ton wrappers to the shape desired and run them through the pasta machine to thin them. I use a #7 setting. This gives an oval shape to the a round cutout so the basil leaves fit better. Lay the pasta flat, put a leaf on top and with a wet finger, moisten the outer edges of the pasta. Place another rolled wrapper on the top and press the edges closed. Reset the machine to #5 and run the sandwich through again. Its important to start with the end tip of the leaf in the press first or the juices will be squished out. Fry till golden brown, drain and season. They keep, refrigerated, for several days.