Watermelon Poke Nachos

Prepare the Watermelon Poke: Heat a large, dry skillet over medium-high heat. Add the watermelon cubes and cook for 8-10 minutes, stirring occasionally. The watermelon will release a lot of liquid and then shrink. Cook until the liquid evaporates and the texture becomes dense and firm like raw fish. Marinate: Whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, and maple syrup in a bowl. Toss the cooked watermelon cubes gently in this mixture. Cover and refrigerate for at least 1 hour (ideally 4 hours) to deepen the savory flavor.

Fry the Wonton Chips: Heat the oil: Pour your neutral oil into a deep skillet or pot until it is about 1 inch deep. Heat over medium-high until it reaches roughly 350°F (180°C). Fry in batches: Drop the wonton triangles into the hot oil. Fry for 30-60 seconds per side until they turn a light, golden brown and bubble up. Drain and season: Use a slotted spoon to transfer the chips to a plate lined with paper towels. *recipe continued in caption*