Sesame won-ton crisps

1. Stir together seeds, salt, sugar, and cayenne in a small bowl. In a separate bowl, stir together the water and cornstarch.

2. Heat oil in a 5-quart heavy pot over moderate heat until a thermometer registers 360°F. Brush 1 side of wonton wrapper with cornstarch mixture and dip wet side in the seeds, shaking of the excess. Place wontons in hot oil, seed side down. Fry wontons, turning over once, until golden. Transfer crisps with tongs to paper towels to drain.

3. Note: Can fry two to three wrappers at a time. The seasonings will settle to the bottom of the seeds so the seeds need to be mixed frequently. Crisps can be made three days ahead and stored in an airtight container