| 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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