Crab and Fennel Wontons (Ming Tsai) |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Ingredients:
1/2 pound picked fresh crab meat |
1 cup fennel, finely diced |
1 tablespoon honey |
juice of 1 lime |
1/4 cup chopped chives |
4 dashes hot pepper sauce |
1/2 tablespoon olive oil |
salt and white pepper to taste |
1 package thin, square wonton skins |
egg wash (1 egg mixed with 1 tablespoon of water) |
1 cup shaved fennel |
juice of i lime |
salt and white pepper to taste |
1 ripe mango, peeled |
juice of 1 lime |
1 teaspoon sambal (chili condiment) |
1/2 cup canola oil |
salt and white pepper to taste |
Directions:
1. Make sure crab is carefully picked over to remove any shells. In a large bowl mix diced fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes then add crab. Check for seasoning. Spoon a small amount of filling on each wonton and brush edges with egg wash. Fold wontons in half into triangles. Fold back the 2 corners like a tortellini. Heat oil in a fryer to 350 degrees and fry wontons until golden brown. Serve on fresh shaved fennel tossed in lime juice and garnish with mango puree.
2. MANGO LIME PUREE
3. In a blender, puree mango, juice and sambal. Slowly add oil and check for seasoning.
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