Chinese Food Szechuan Wontons Best Love
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Szechuan Wontons Best Love
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INGREDIENTS
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SAUCE
- 1/2 cup blackberry puree
- 1/2 cup saki or dry sherry
- 1 Tbl. cornstarch
- 1/2 tsp. salt (to taste)
- 1/2 tsp. red pepper flakes (to taste)
- 1/2 tsp. grated ginger
- 1 tsp. lime juice
- 2 cloves garlic, minced
- 1 1/2 Tbl. honey
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FILLING
- 2-3 oz. fresh spinach, trimmed & washed
- 1 Tbl. butter
- 4 Tbl. onion, chopped finely
- 3 oz. cream cheese, cut into small chunks
- 2 Tbl. lemon juice
- 2 Tbl. dry breadcrumbs
- 1/2 lb. flaked, cooked crabmeat
- dash salt, pepper, tobasco (optional)
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WONTONS
- Approx. 3 dozen won ton wrappers vegetable oil
to cover bottom of wok to 1/4"
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HOW TO PREPARE
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SAUCE
Mix all ingredients in saucepan.
Bring to a boil over medium high
hear and cook until
clear and thickened.
(The flavor of this sauce improves
after standing overnight.)
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FILLING
Wash spinach.
With water still clinging to leaves,
place in large pan
over medium high heat.
Cook until spinach just begins to
wilt and most of water
has evaporated.
Empty onto cutting board and chop finely.
Set aside.
Melt butter in saute pan.
Add onion and saute until transparent.
Reduce heat to low; add cream cheese.
When the cheese begins to soften,
add lemon juice to blend.
Remove from heat and stir in crab,
breadcrumbs, and spinach.
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WONTONS
Place 1-2 tsp.
Filling in each wrapper and seal
according to package directions.
Place single layer of wontons in hot
oil and fry 2-3 minutes
until golden brown.
Drain on paper bags or paper towels,
and serve immediately
with Blackberry Szechuan Sauce.
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