Crab wontons w/ orange-chipotle sauce

1 Servings

Ingredients

Quantity Ingredient
3 cups Dungeness crab meat
3 cups Fresh corn
2 cups Red bell pepper, minced
½ cup Raisins, plumped*
1 tablespoon Olive oil
¼ cup Cilantro, minced
2 teaspoons Cumin seed, toasted & ground
1 tablespoon Fresh ginger, finely minced
2 tablespoons Fresh oregano, finely minced
1 Lime zest finely minced
2 tablespoons Soy sauce
1 teaspoon Salt, or to taste
½ teaspoon Pepper, freshly ground
80 wonton wrappers
Water and small pastry brush
Cornstarch or rice flour
Oil for deep frying
8 ounces Fresh orange juice
½ cup Roasted red pepper puree
1 teaspoon Minced orange zest
½ teaspoon Minced lime zest
1 tablespoon Fresh lime juice
½ teaspoon Sherry vinegar
½ teaspoon Honey
¾ teaspoon Minced fresh oregano
½ teaspoon Toasted, crushed cumin seed
½ teaspoon Ancho chile powder
2 teaspoons Minced Chipotle in Adobo (or to taste)
Salt to taste
¼ cup Olive oil

Directions

ORANGE-CHIPOTLE SAUCE

*Plumped in ½ 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 ¾ 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@...> on Jan 29, 1997.

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