Prep 30 mins
Cook 15 mins
Credit goes to Tyler Florence. These are such decadent wontons. I love these as an appetizer to an authentic Chinese meal. You can serve these alone or with a dipping sauce of your choice (I like a sweet and sour sauce).
- peanut oil, for frying
- 1 inch piece fresh ginger, grated
- 1 shallot, finely chopped
- 1⁄2 carrot, finely chopped
- 12 ounces dungeness crabmeat, picked through for shells
- 1 green onion, finely chopped (white and green parts)
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons mayonnaise (I prefer Hellmans)
- 1⁄2 lemon, juice of
- 1 egg white
- 1 teaspoon cornstarch
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon white pepper
- 1 (12 ounce) packagesquare wonton wrappers
- 1 egg white, lightly beaten
- cornstarch, for dusting wontons
- Heat a skillet over med. heat and put in a 1 count drizzle of oil.
- Saute the ginger, shallot and carrot for 2 minutes, to soften.
- Put the crabmeat in a bowl and scrape in the ginger mixture.
- Fold in the remaining ingredients (up to the wonton wrappers) and season with salt and pepper. Please don't mash the crabmeat - you want the bigger pieces!
- Lay a wonton wrapper on a flat surface and brush with the beaten egg white.
- Drop 1 T. of the crab filling onto the center of the wrapper - then fold the wonton in half, corner to corner, to form a triangle.
- Press around the filling and ease out any air bubbles. Then press the seam together to seal, so the filling doesn't seep out when fried.
- Lightly dust the filled wontons with cornstarch to keep them from sticking and then put them on a cookie sheet.
- In a heavy pot - or wok - heat 2 to 3 inches of peanut oil over med-high heat. The oil should take about 15 minutes to heat up.
- Sprinkle a tiny bit of cornstarch in the hot oil; if it sizzles, it's ready! (It should be about 350 degrees F.).
- Drop about 5 wontons into the oil, one at a time so they don't stick together, and fry for about 5 minutes, until crisp, turning frequently.
- Remove with a strainer or slotted spoon and drain on a plate lined with paper towels.
- Let the oil come back up to temperature and fry the remaining wontons.