Fried Crab Wontons
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Ginger (minced fresh)2 tbsps
Cilantro Leaves (chopped fresh)1 tbsp
Peanut Oil2 tbsps
Mayonnaise1
Salt3 cup
Soy Sauce3 tbsps
Rice Wine VinegarDirections:
1
Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice
2
Pulse until fine
3
Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper
4
Be careful not to mash the crabmeat, you want that texture when you bite into the wonton
5
Lay a wonton wrapper on a flat surface and brush with the beaten egg white
6
Drop 1 tablespoon of the crab filling onto the center of the wrapper
7
Fold the wonton in half, corner to corner, to form a triangle
8
Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out
9
You can leave them this shape or continue on by brushing the 2 side points with beaten egg white
10
Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal
11
Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet
12
(When these are folded they look like Pope hats
13
) Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer
14
Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over
15
Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain
16
Keep going to cook all of the wontons
17
Stir together the dipping sauce and serve with the wontons