Crab Won Tons with Blackberry Szechuan Sauce
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oil to cover bottom of wok to 1/4"
36 won ton wrappers
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 Tbs cornstarch
1/2 tsp salt (to taste)
1/2 tsp red pepper flakes (to taste)
1/2 tsp grated ginger
1 tsp lime juice
2 cloves garlic, minced
1 1/2 Tbs honey
2 - 3 oz fresh spinach, trimmed & washed
1 Tbs butter
4 Tbs onion, chopped finely
3 oz cream cheese, cut into small chunks
2 Tbs lemon juice
2 Tbs dry breadcrumbs
1/2 lb flaked, cooked crabmeat
1 dash salt (optional)
1 dash pepper (optional)
1 dash Tobasco (optional)
all sauce ingredients in saucepan.
to a boil over medium high heat
and cook until clear and thickened.
flavor of this sauce improves after standing overnight.)
spinach. With water still clinging to leaves,
place in large pan over medium high heat. Cook
until spinach just begins to wilt and most of
water has evaporated.
onto cutting board and chop finely. Set aside.
butter in sauté pan. Add onion and sauté
until transparent. Reduce heat to low; add cream
the cheese begins to soften, add lemon juice
to blend. Remove from heat and stir in crab,
breadcrumbs, and spinach.
1 - 2 tsp. filling in each wrapper and seal
according to package directions.
single layer of wontons in hot oil and fry 2
- 3 minutes until golden brown. Drain on paper
bags or paper towels, and serve immediately
with Blackberry Szechuan Sauce.
Raspberry and Blackberry Commission