Fried Crab Wontons

Name: Fried Crab Wontons
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 40
Cuisine: Chinese, Asian
Ingredients: 1 carrot, chopped; 3 Tbsps dark sesame oil; 1 egg white, for brushing; 2 Tbsps chopped fresh cilantro leaves; 2 inches fresh ginger, grated; 2 teaspoons minced fresh ginger; 1 green onion, chopped; 1 lemon, juiced; 454 grams lump crabmeat (Dungeness, if you can get it), picked through for shells; 2 Tbsps mayonnaise; 1 Tbsp peanut oil; 3 Tbsps rice wine vinegar; 40 servings Salt and freshly ground black pepper; 2 shallots, chopped; 177 milliliters soy sauce; 40 servings Vegetable oil, for deep-frying; 340 grams package square wonton wrappers

The recipe Fried Crab Wontons is ready in around 1 hour and 20 minutes and is definitely a super dairy free and pescatarian option for lovers of Chinese food. One serving contains 177 calories, 4g of protein, and 16g of fat. This recipe serves 40. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of rice wine vinegar, sesame oil, square wonton wrappers, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a very budget friendly hor d'oeuvre.

Instructions

Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton.

Ingredients you will need

Salt And Pepper

Green Onions

Lemon Juice

Mayonnaise

Peanut Oil

Vegetable

Cilantro

Crabmeat

Shallot

Carrot

Ginger

Equipment you will use

Food Processor

Mixing Bowl

Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white.

Ingredients you will need

Egg Whites

Crab

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. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.)

Ingredients you will need

Corn Starch

Dough

Equipment you will use

Baking Sheet

Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Stir together the dipping sauce and serve with the wontons.

Ingredients you will need

Dipping Sauce

Equipment

Ingredients

Servings:

carrot, chopped 3Tbsps

dark sesame oil 1

egg white, for brushing 2Tbsps

chopped fresh cilantro leaves 2inches

fresh ginger, grated 2teaspoons

minced fresh ginger 1

green onion, chopped 1

lemon, juiced 454grams

lump crabmeat (Dungeness, if you can get it), picked through for shells 2Tbsps

mayonnaise 1Tbsp

peanut oil 3Tbsps

rice wine vinegar 40servings

Salt and freshly ground black pepper 2

shallots, chopped 177milliliters

soy sauce 40servings

Vegetable oil, for deep-frying 340grams

package square wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.