Crab and Pork Wontons

Crab and Pork Wontons

FROM: Marcus





Wontons made with crab and pork


1/2 pound lump crab meat, broken into small pieces (discard any shell or cartilage fragments)
1/2 pound ground pork
1/2 cup chopped scallion (green parts only)
1/4 cup chopped fresh mint leaves
1 tablespoon finely grated peeled fresh ginger
1 tablespoon dark sesame oil
Cornstarch, for baking sheet
52 wonton wrappers
1 large egg, beaten
8 cups vegetable oil
1 cup purchased sweet red chili sauce


1. Toss together crab, pork, scallion, mint, ginger, soy sauce, and sesame oil in a small bowl for filling.

2. Dust a baking sheet with cornstarch; set aside. Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 teaspoon filling in center of each. Brush wrappers around filling and out to edge with egg. Bring 2 opposite corners of wonton together to form a triangle; firmly press edges together to seal. Arrange on prepared baking sheet. Repeat with remaining wontons, filling, and egg.

3. Heat vegetable oil in a large heavy saucepan over moderate heat until a deep-fry thermometer registers 360 degree F. Fry wontons in batches of 8, turning, until golden brown and cooked through, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Arrange cooked wontons on a platter and serve warm or at room temperature with chili sauce on the side for dipping


Check Them Off Check each Item!
select item1/2 pound lump crab meat
select item1/2 pound ground pork
select item1/2 cup chopped scallion
select itemfresh mint leaves
select itemfresh ginger
select item dark sesame oil
select itemCornstarch
select item52 wonton wrappers
select item1 large egg
select item8 cups vegetable oil
select item1 cup purchased sweet red chili sauce

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