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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 52 |
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This is a variation of the traditional wonton - not necessarily easy but worth the fuss Ingredients:
1 pound lump crab meat, broken into small pieces (discard any shell or cartilage fragments) |
1/2 cup chopped scallion (green parts only) |
1/2 cup mung sprout or bean sprout roughly chopped |
1 tablespoon finely grated peeled fresh ginger |
1/2 tsp minced garlic |
1/4 tsp seafood seasoning (old bay or any other seafood seasoning) |
1 tablespoon soy sauce |
1 tablespoon dark sesame oil |
cornstarch, for baking sheet |
52 wonton wrappers |
1 large egg, beaten |
8 cups vegetable oil |
1 cup purchased sweet red chili sauce |
Directions:
1. Toss together crab, scallion, sprouts, garlic, ginger, soy sauce, and sesame oil in a small bowl for filling.
2. Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.
3. Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping. Makes 52 wontons.
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