Crab Wontons With Szechuan Blackberry Sauce
- Reviews 2
Ready In: 20 mins
Serves: 36
Yields: 36 wontons
Ingredients
SAUCE
- 1⁄2 cup blackberry, puree from blended fresh blackberries
- 1⁄2 cup sake or 1⁄2 cup dry sherry
- 1 tablespoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon grated ginger
- 1 teaspoon lime juice
- 2 garlic cloves, minced
- 1 1⁄2 tablespoons honey
FILLING
- 7 -8 large spinach leaves (trimmed and washed)
- 1 tablespoon butter
- 4 tablespoons onions, chopped fine
- 3 ounces cream cheese, cut into small chunks
- 2 tablespoons lemon juice
- 2 tablespoons dry breadcrumbs
- 1⁄2 lb crabmeat (cooked, flaked, REAL)
- salt (to taste)
- pepper (to taste)
- Tabasco sauce (to taste)
WONTONS
- 36 wonton wrappers (apx.)
- peanut oil (for frying)
Directions
- To make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. Cook until thickened. Sauce may be made a day ahead.
- To make the filling, wash the spinach. With water still clinging to leaves, place in a large pan over medium-high heat. Cook until spinach just begins to wilt and most of the water has evaporated. Empty onto a cutting board and chop fine. Set aside.
- Melt butter in a saute pan over medium heat. Add onion and saute until translucent, about 5 minutes. Reduce heat to low; add cream cheese. When cheese begins to soften, add lemon juice and mix. Remove from heat and stir in crab, bread crumbs and spinach.
- To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
- Heat about 1/4 inch of peanut or vegetable oil in a wok or sauté pan until hot but not smoking. Place a single layer of wontons in the hot oil and fry 2 to 3 minutes until golden brown. Drain on paper bags or towels.
- Serve immediately, drizzled with sauce.
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