Ingredients
| 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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Instructions
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.
Author's Comments
*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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