CRAB WONTONS
Makes 20 pieces
1/2 cup cooked crabmeat (canned is OK)
1/2 cup scallion, vegetable or similarly flavored cream cheese
20 wonton wrappers, about 3 inches square
Vegetable oil for deep frying
Thoroughly mix crab and cream cheese. Lay out wonton wrappers and spoon 1 teaspoonful of crab mix into center of each. Wet edges of wrapper with water and fold to enclose crab, forming a triangle.
Fold corners from base of triangle together and, using a bit of water, pinch and stick together. Heat oil in deep fryer, or heat 2 inches of oil in heavy-bottomed pot, to 350 degrees.
Fry wontons in batches, 4 to 5 minutes, until golden brown. Drain on paper towels and keep warm.
Serve with Chinese spicy mustard or sweet-and-sour dipping sauce, which are available in Asian or international aisle of supermarket.
Makes 20 pieces
1/2 cup cooked crabmeat (canned is OK)
1/2 cup scallion, vegetable or similarly flavored cream cheese
20 wonton wrappers, about 3 inches square
Vegetable oil for deep frying
Thoroughly mix crab and cream cheese. Lay out wonton wrappers and spoon 1 teaspoonful of crab mix into center of each. Wet edges of wrapper with water and fold to enclose crab, forming a triangle.
Fold corners from base of triangle together and, using a bit of water, pinch and stick together. Heat oil in deep fryer, or heat 2 inches of oil in heavy-bottomed pot, to 350 degrees.
Fry wontons in batches, 4 to 5 minutes, until golden brown. Drain on paper towels and keep warm.
Serve with Chinese spicy mustard or sweet-and-sour dipping sauce, which are available in Asian or international aisle of supermarket.
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