Crab Wontons With Asian Slaw
Ingredients
- 0.5 lb crabmeat, picked over for cartilage
- 2 tbsp minced red onions
- 2 tsp chopped garlic
- 1 tbsp chopped fresh cilantro
- 0.5 cup cream cheese, softened
- 16 each wonton wrappers
- 0.3 cup water for sealing
- 2 each limes, juiced
- 2 tbsp soy sauce
- 0.3 cup rice wine vinegar
- 0.5 cup sesame oil
- 1 cup mung bean sprouts
- 1 cup julienned spinach
- 1 cup julienned radicchio
- 1 cup julienned Napa cabbage
- 1 each carrot, julienned
- 0.5 cup julienned red onions
- 2 cup oil for frying
Instructions
- 1
Preheat the fryer to 350°F (175°C). In a mixing bowl, combine the crabmeat, minced red onions, 1 teaspoon garlic, cilantro, and cream cheese. Season with salt and pepper.
- 2
Place a tablespoon of filling in the center of each wonton wrapper. Lightly brush edges with water. Fold one corner to the opposite to form a triangle, sealing completely.
- 3
Bring the two corners of the triangle together and press to seal. Fold down the tip to form the classic wonton shape. Set aside.
- 4
In a bowl, whisk together the lime juice, soy sauce, rice wine vinegar, and sesame oil to make the vinaigrette.
- 5
In a large mixing bowl, combine the bean sprouts, spinach, radicchio, cabbage, carrot, and red onions. Toss with the vinaigrette and season with salt and pepper. Refrigerate for 1 hour.
- 6
Fry the wontons in hot oil until golden, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.
- 7
To serve, mound the slaw in the center of each plate and arrange four wontons around the greens. Garnish with chopped parsley.