Crab Wontons With Asian Slaw Recipe - Cooking Index
Crab Wontons With Asian Slaw Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Crab meat - picked over |
| For cartilage | ||
| 2 tablespoons | 30ml | Minced red onions |
| 2 teaspoons | 10ml | Chopped garlic |
| 1 tablespoon | 15ml | Chopped fresh cilantro |
| 1/2 cup | 118ml | Cream cheese - softened |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 16 | Wonton wrappers | |
| 1/4 cup | 59ml | Water |
| Oil - for frying | ||
| Juice of 2 limes | ||
| 2 tablespoons | 30ml | Soy sauce |
| 1/4 cup | 59ml | Rice wine vinegar |
| 1/2 cup | 118ml | Sesame oil |
| 1 cup | 160g / 5.6oz | Mung bean sprouts |
| 1 cup | 237ml | Julienned spinach |
| 1 cup | 237ml | Julienned radicchio |
| 1 cup | 237ml | Julienned Napa cabbage |
| 1 | Carrot - julienned | |
| 1/2 cup | 31g / 1.1oz | Julienned red onions |
| Chopped parsley - for garnish |
Preheat the fryer.
In a mixing bowl, combine the crabmeat, minced red onions, 1 teaspoon of garlic, cilantro and cream cheese. Mix thoroughly. Season with salt and pepper. Place a tablespoon of the filling in the center of each wonton. Lightly brush the edges of the wonton with water. Fold one corner of the wonton to the other, forming a triangle. Sealing the wontons completely. Bring the two corners of the triangle together and press the ends together to seal completely. Fold down the tip of the triangle down to form the shape of a wonton. Set the wontons aside.
In a mixing bowl, whisk the lime juice, soy sauce, rice wine vinegar and sesame oil together. In a large mixing bowl, combine the remaining ingredients together. Toss the greens with the vinaigrette. Season with salt and pepper. Cover the bowl and place in the refrigerator for about 1 hour.
Fry the wontons in the hot oil until golden, about 2 to 3 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper.
To assemble, mound the greens in the center of each plate. Arrange four wontons around each mound of greens. Garnish with parsley.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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