| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Eastwest | 12 | servings | |
INGREDIENTS
| 1/2 | lb | Fresh crab meat; picked over |
| 1 | c | Finely-diced fennel |
| 1 | tb | Honey |
| Juice of 1 lime | ||
| 1/4 | c | Chopped chives |
| 4 | ds | Hot pepper sauce |
| 1/2 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | pk | Wonton skins; thin and square |
| 1 | Egg; mixed with | |
| 1 | tb | Water |
| 1 | c | Shaved fennel |
| Juice of 1 lime | ||
| === MANGO LIME PUREE === | ||
| 1 | Ripe mango; peeled | |
| Juice of 1 lime | ||
| 1 | ts | Sambal; (chili condiment) |
| 1/2 | c | Canola oil |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste |
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. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A08) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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