Spicy Scallop Wonton Crisp

By Sandy Ho

Sandita’s World is a colorful and delicious one. We did a digital double take after seeing photos of her vibrant dumplings, a riot of colors and terrazzo-like patterns. Perhaps you’ve been lucky enough to catch one of her pop ups with Woon Kitchen in LA. We’re thrilled to have a recipe from Sandy to share with you.

Green Herb Aoili

  • 1 cup loosely packed mixed herbs (such cilantro, scallion, dill and parsley)
  • 2 egg yolks
  • 1 small garlic clove, minced
  • 2 tablespoons champagne vinegar
  • 3/4 cup olive oil + 1/4 cup organic grapeseed oil
  • Salt to taste


  1. Combine the herbs, egg yolks, garlic and vinegar in a blender, pulse in 5 second intervals, scraping down the sides. Repeat 4-5 times (don’t worry if this is not completely blended yet!)
  2. With the blender running on high, add the oil in a slow, steady stream. Continue blending until emulsified and thickened, stopping once to scrape down the sides. Taste and season with salt.

Wonton Crisps

  • 1 pack x square Wonton Wrappers (you will just need 6-8 wrappers for this recipe)
  • 1 quart of neutral oil for frying
  • Salt


  1. Heat oil in a medium sauce pan to reach 325F.
  2. Working in batches of 2-3, add wonton wrappers one at a time and fry until crispy and golden.
  3. Drain wonton crisps on a lined sheet pan and immediately season with salt.

Spicy Scallop Crudo

  • 4 jumbo scallops (trimmed, cleaned and diced into 1/3 inch cubes)
  • Zest of 1 cara cara orange
  • Zest of 1 meyer lemon
  • 1 medium meyer lemon, segmented + 2 tbs juice reserved
  • 1/2 medium cara cara orange, segmented + 2 tbs juice reserved
  • 1/2 medium cocktail grapefruit, segmented + 2 tbs juice reserved
  • 1 tbs fish sauce
  • 2 tbs olive oil
  • 1/4 habanero, deseeded and finely chopped
  • 1/4 serrano finely sliced
  • Salt to taste


  1. Combine all ingredients in a small bowl and season with salt to your liking. I love using California citrus right now, but if you don't have access to these varieties you can just use regular lemon and orange.

To assemble

  1. Spread 2 teaspoons of the green herb aoili onto your wonton crisps, top with Spicy Scallop Crudo and garnish with extra slices of Serrano and citrus segments + fresh herbs of your liking.
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Sandy Ho

Sandy Ho is a Vietnamese, Australian born chef who works within the intersection of food and art. Her creations are forever inspired by natural forms and colors, Vietnamese nostalgia, and her experience traveling the world. Sandy often calls back to her childhood in the kitchen along with her background in the arts as a driving influence. Her artfully inventive food along with her strong advocacy for uplifting the Asian diaspora and local farmers have cultivated her voice in the industry.

Now based in Los Angeles, California, Sandy continues to collaborate with brands, artists and private clientele to host special events, unique food styling and pops ups under her founded company, Sandita’s.

Sandita's creates bespoke food experiences that aspire to spark positive sharing of food for everyone.

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