Crab Won Tons with Blackberry Szechuan Sauce
Submitted by holtcpa
Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.
YIELD
3 dozenPREP
30 minCOOK
15 minREADY
45 minThis recipe is where Pacific Northwest berries crash headfirst into Szechuan heat, and the result is spectacular.
Crispy fried wontons get stuffed with a filling of crab meat, wilted spinach, cream cheese, lemon juice, and a dash of hot sauce. The real showstopper, though, is the dipping sauce: fresh blackberry puree simmered with sake, ginger, garlic, red pepper flakes, honey, and lime until it’s glossy, spicy, and deeply fruity.
The contrast between the crunchy, creamy wonton and that bold, sweet-heat sauce is something you won’t forget in a hurry.
Pro Tips
- Make the Szechuan sauce the night before. The recipe notes that the flavor improves after standing overnight, and it’s absolutely true.
- Squeeze every bit of water out of the wilted spinach. Wet spinach means soggy wontons, and nobody wants that.
- Fry in small batches in about a quarter inch of oil. They only need 2 to 3 minutes to go golden and crispy.
- Seal the wontons tightly with a dab of water on the edges. Any gaps and the filling leaks out into the oil.
Ingredients
Directions
BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen blackberries in food mill, blender, or food processor ans process until smooth.
If desired, seeds may be removed by straining through a medium sieve and using a rubber spatula to press pulp through while scraping underside of sieve.
Add sugar to taste.
A good rule of thumb for sweetening is about 2 tablespoons of sugar per cup of whole berries.
SZECHUAN SAUCE: Mix all sauce ingredients in a saucepan.
Bring to a boil over medium high heat.
Lower heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.) FILLING: Remove stems and wash spinach. With water still clinging to the leaves, place in a large pan over medium high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside. Melt butter in sauté pan. Sauté onions until transparent. Cut cream cheese into small chunks. Reduce heat to low, and add cream cheese. When cheese begins to soften, add lemon juice to blend. Remove pan from heat and stir in breadcrumbs, crab and spinach. WONTONS: Place 1 to 2 teaspoons of filling in each wrapper and seal according to package directions. Place single layer of wontons in hot oil (about ¼ inch in bottom of wok)and fry 2 to 3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with blackberry sauce.
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