CRAB AND FENNEL WONTONS

Crab and Fennel Wontons image

Provided by Ming Tsai

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

Previous Next

1/2 pound picked fresh crab meat
1 cup fennel, finely diced
1 tablespoon honey
Juice of 1 lime
1/4 cup chopped chives
4 dashes hot pepper sauce
1/2 tablespoon olive oil
Salt and white pepper to taste
1 package thin, square wonton skins
Egg wash (1 egg mixed with 1 tablespoon of water)
1 cup shaved fennel
1 ripe mango, peeled
Juice of 1 lime
1 teaspoon sambal (chili condiment)
1/2 cup canola oil
Salt and white pepper to taste

Steps:

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