Thursday, 10 January 2013
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Recipe from Simply Ming in Your Kitchen by Ming Tsai, Arthur Boehm (Kyle Books, 2012)Makes about 40
I've based these on crab rangoon, the deep-fried, crab-filled dumplings of Chinese-American restaurant cooking. Often made with imitation crab and too much cream cheese, they can fall below the mark. Not, however, my super version, made with the best crab, a touch of honey, jicama for crunch and just enough cream cheese for richness. A perfect party nibble, these can be formed in advance, held in the fridge, and fried just before serving.
1. In a medium bowl, combine the crabmeat, 1 tablespoon of the honey, the jicama, 2 tablespoons of the chives and the cream cheese. Season with salt and pepper and blend.
- 1 pound Maine crabmeat, or other lump crabmeat
- 2 tablespoons honey
- 1 cup peeled and diced jicama
- 3 tablespoons thinly sliced chives
- ¼ cup cream cheese, at room temperature
- Kosher salt and freshly ground black pepper
- 1 package thin square wonton wrappers
- 1 egg beaten with 1 tablespoon
- water, for egg wash
- Canola oil for frying
2. Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling.
3. Fill a fryer or medium heavy pot one-third full with oil. Over a high heat, bring to 350°F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons.
4. Transfer to a platter, drizzle with the remaining 1 tablespoon honey, sprinkle with the remaining chives and serve.
Ming's tip: Don't overfill the wontons or they won't seal properly.
To Drink: An off-dry Semillon or a Fiano de Avellino like Feudi San Gregorio from Italy
Last Updated ( Thursday, 10 January 2013 )