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Crab Wontons W/ Orange-Chipotle Sauce
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CATEGORY
CUISINE
TAG
YIELD
Meats, Grains
California
New, Text, Import
1
Servings
INGREDIENTS
3
c
Dungeness crab meat
3
c
Fresh corn
2
c
Red bell pepper, minced
1/2
c
Raisins, plumped*
1
tb
Olive oil
1/4
c
Cilantro, minced
2
ts
Cumin seed, toasted & ground
1
tb
Fresh ginger, finely minced
2
tb
Fresh oregano, finely minced
1
Lime zest finely minced
2
tb
Soy sauce
1
ts
Salt, or to taste
1/2
ts
Pepper, freshly ground
80 wonton wrappers
Water and small pastry brush
Cornstarch or rice flour
Oil for deep frying
8
oz
Fresh orange juice
1/2
c
Roasted red pepper puree
1
ts
Minced orange zest
1/2
ts
Minced lime zest
1
tb
Fresh lime juice
1/2
ts
Sherry vinegar
1/2
ts
Honey
3/4
ts
Minced fresh oregano
1/2
ts
Toasted, crushed cumin seed
1/2
ts
Ancho chile powder
2
ts
Minced Chipotle in Adobo (or to taste)
Salt to taste
1/4
c
Olive oil
INSTRUCTIONS
ORANGE-CHIPOTLE SAUCE
*Plumped in 1/2 cup dry white wine.
Combine all ingredients for filling. Place 1 ounce of filling on a wonton
wrapper, brush the outside edge with water and place a second wrapper on
top pressing the edges together to seal completely. Place on a sheet of
waxed paper dusted with cornstarch and proceed to fill the rest. Preheat
oil to 360 degrees and deep fry the wontons for 3 to 4 minutes or until
golden brown and puffed. Serve immediately on warm plates with
Orange-Chipotle Sauce and cilantro sprigs.
Orange-Chipotle Sauce: In a saucepan over moderate heat reduce fresh juice
by half and cool. Place remaining ingredients except the oil in a blender.
Blend well and with motor running, slowly add the oil to form a smooth
sauce.
Yield: 40 wontons, serving 8 - 10 and approximately 3/4 cup sauce
Store covered and refrigerated for up to a week.
Recommended Wine: The sauce is pretty spicy so a Gewurztraminer or Riesling
with some residual sugar and good acid is the choice here.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Air date: 01/26/97
Suggested Wine: Gewurztraminer or Riesling
NOTES : China meets California meets Mexico in this fun dish. The wontons
and sauce can be made ahead and frozen if desired. To freeze the wontons,
place uncovered in a single layer on a parchment or waxed paper lined
baking sheet and freeze until hard. Wontons can then be carefully placed in
sealed freezer bags. Defrost in refrigerator before using.
Recipe by: JOHN ASH SHOW #JA9765
Posted to MC-Recipe Digest V1 #416 by Bill Spalding <billspa@icanect.net>
on Jan 29, 1997.
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