4 oz Cream cheese
3 oz Crabmeat *
1 Scallion; minced (white and
- green parts both,
- no roots)
1/8 ts Garlic powder
1/4 ts Curry powder
2 tb Chutney; mashed with a fork or
- blended until smooth
12 oz Pkg wonton skins
1 Egg; beaten
* you could use fake crab or even poached white fish or chicken, I
guess)
Mix all filling ingredients. Use to fill wonton skins (fold as package
directions suggest or see below), about 1 heaping teaspoon each.
Deep fry at 375 F until brown and puffed.
Folding and frying wontons:
You want to maximize the surface area, so you want to fold them so
that there are lots of spiky areas - you don't want too many places
where the dough is double. So the best way to fill the wonton is as
follows. Lay the wonton skin in a diamond shape (with one of the
points facing you). Spread the edges with a little beaten egg, so
they will stick if put together Put the filling in the center, and
fold over slightly unevenly so that the points DO NOT match. You will
have something that looks sort of like:
/\/\
/___ \ this.
x y
Next, fold the pointy sides around in back. Fasten together with
beaten egg. I can't describe the proper way to fold, and I don't
always do it right myself. Here's sort of how. Put a thumb at point
x and your other thumb at point y. Bracing the back of the wonton
with your two index fingers, bring x back to meet y behind the
wonton. Let x and y overlap a little. Finish gluing together with
egg. Do this until all the skins have been filled or the filling is
used up. You can freeze any leftover skins or cut them into strips
to fry as "chow mein noodles." If there's extra filling (I doubt),
you can eat it plain or as a dip.
You want to fry at a fairly high temperature (about 375 F) that is
pretty constant, so don't add too many to your kettle at once. Also,
use a lot of oil. You don't want the temperature to vary too much,
and you can reuse the oil anyhow. As soon as the wontons are brown on
one side, flip them with a slotted spoon and cook a few seconds more
until they are brown all over. Remove with a slotted spoon and then
repeat the procedure until all have been cooked.
NOTE: This isn't an authentic Chinese recipe, but it's pretty
common these days, and as you say, they are way tasty.
From: Michael Loo 1:330/175
Date: Fri 14 Jul 95 14:38
