Yield: Yields 24 tostadas with 3 cups salsa.
Wasabi powder and fresh shiso (also called perilla and Japanese basil) are available at Asian food markets. The wasabi needs to be made at least two days ahead so the bitterness fades; it keeps for up to a month. The salsa will hold for a couple of days in the fridge. The tostadas are fried wonton wrappers; egg roll wrappers also work. The tostadas will stay crisp for one week if stored in an airtight container. They make great munchies, so you might want to fry extra.
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I would never make this again. The photos was so stunning but working with the ingredients was so tricky and the pieces so small. The tostadas do not puff to uniform shape when fried so you don't have a very stable surface on which to build the appetizer. Despite all the practical problems with it the flavors were not that spectacular or unique. You could do a very similar thing with a lot less effort by stacking the same ingredients on a cracker or even replacing the shrimp with tuna in the Spicy Shrimp and Avocado Toasts from Fine Cooking #61.
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