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Foodgeek: |
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Servings: |
1 recipe |
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Ingredients: |
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4 oz. cream cheese
3 oz. crabmeat *
1 scallion, minced (white and green parts both, no roots)
1/8 tsp. garlic powder
1/4 tsp. curry powder
2 tbsp. chutney, mashed or blended until smooth
1 pkg. (12 oz.) wonton skins
1 egg, beaten
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Directions:
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Mix all filling ingredients. Use to fill wonton skins, about 1 heaping tsp. each. Fold as package directions suggest.
Deep fry at 375°F until brown and puffed. 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.
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*You could use fake crab or even poached white fish or chicken, I guess.
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 these at a fairly high temperature (approximately 375°F) that is pretty constant; don't add too many wontons 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.
This isn't an authentic Chinese recipe , but it's pretty common these days. The wontons are tasty.
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