Anonymous Fri Oct 07 11:21:17 2005

6 won ton dough sheets

oil as needed

6 oz. bay shrimp mousse

basil, chopped, to taste

6 squid bodies, cooked

6 oz. cucumber-scallion dressing

6 cucumber fans

1-1/2 tsp. scallions, bias cut

12 Roma tomato wedges, marinated

1 oz. daikon sprouts

12 frissee leaves

6 squid tentacles, cooked, chilled

Roll each won ton sheet into cylinder; cut strips out of circle so dough resembles tentacles. Deep-fry in oil until crisp. Drain; reserve. Combine mousse and basil; pipe into squid bodies; refrigerate until chilled. Toss all vegetables in dressing.

TO SERVE

Place won ton tentacles on plate; fill with 1/8 oz. daikon sprouts and 2 frissee leaves. Split filled squid body in half; arrange with squid tentacles next to won ton. Garnish with 2 tomato wedges and 1 cucumber fan.

NOTES

Season: Year round

Food cost: Moderate