crab wontons w/ sweet and sour sauce
I am hoping to get a guest blog featuring eggrolls over at home-ec101.com, but in the meantime i’m gonna post about crab wonton’s here. i typically do them whenever i make eggrolls and USUALLY accompany them with dessert wontons and pineapple glaze. i am sick. so, you don’t get them. maybe next week.
these are very simple. buy wonton wrappers in the produce section. usually by the tofu…yeah, i don’t know where that is either….
the filling is a 6oz-ish can of crab meat. i’ve used fresh before too…i hate crab and don’t eat them, but i haven’t heard complaints on either choice. cream an 8oz cream cheese and add the crab. i’m sure there is some fancy seasoning you can add….again, i don’t eat seafood so i haven’t a clue and around these parts you can put poo in a wonton wrapper and fry it and people would fight over the last one!
i don’t recall fast food wontons being wrapped like this, but this is how i do it. it’s cute and i call it a blossom. dot all corners with some cornstarch paste(cornstarch and water until it makes a paste) and pull up opposite sides and squeeze. grab the other two sides and squeeze.
have fun with it. fry it in PEANUT OIL. i only had vegetable oil last night and they were too greasy for my liking. medium heat is good and keep an eye on them. they fry fast. drain on paper towel.
i serve it with homemade sweet and sour.