Crab And Fennel Wontons

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh crab meat - picked over
1 cup	146g / 5.1oz	Finely-diced fennel
1 tablespoon	15ml	Honey
		Juice of 1 lime
1/4 cup	36g / 1.3oz	Chopped chives
4		Hot pepper sauce
1/2 tablespoon	7.5ml	Olive oil
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Wonton skins, thin and square
1		Egg - mixed with
1 tablespoon	15ml	Water
1 cup	237ml	Shaved fennel
		Juice of 1 lime
		Mango Lime Puree
1		Ripe mango - peeled
		Juice of 1 lime
1 teaspoon	5ml	Sambal (chili condiment)
1/2 cup	118ml	Canola oil
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Make sure crab is carefully picked over to remove any shells. In a large bowl mix diced fennel, honey, juice of one lime, chives, hot pepper sauce and olive oil. Let sit for 10 minutes then add crab. Check for seasoning.

Spoon a small amount of filling on each wonton and brush edges with egg wash. Fold wontons in half into triangles. Fold back the 2 corners like a tortellini. Heat oil in a fryer to 350 degrees and fry wontons until golden brown. Serve on fresh shaved fennel tossed in lime juice and garnish with mango puree.

MANGO LIME PUREE: In a blender, puree mango, juice and sambal. Slowly add oil and check for seasoning.

This recipe yields 12 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A08)

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