Description
Celebrating the Lunar New Year with these delicious little bites!
Ingredients
- FOR THE WONTONS:
- 6 ounces, weight Cooked Lump Crab Meat
- ½ Tablespoons Sriracha Hot Sauce
- ½ cubes Diced Avocados
- 1 Tablespoon Minced Chives
- 1 teaspoon Fresh Lime Juice
- Kosher Salt And Pepper To Taste
- 12 pieces Wonton Skins
- Vegetable Oil, For Frying
- FOR THE TAMARIND CHILI SAUCE:
- 3 Tablespoons Tamarind Juice Concentrate
- 1-½ Tablespoon Fish Sauce
- 1 Tablespoon Warm Water
- ½ Tablespoons Lime Juice
- 1 Tablespoon Palm Sugar
- 1 teaspoon Minced Garlic
- 1 whole Small Red Chili, Minced Finely
Preparation
For the wontons, in a bowl, gently combine the crab, Sriracha, avocados, chives and lime juice. Season with salt and pepper.
Take one wonton skin and brush the edge of each side with water. Place about 1 heaping tablespoon of the mixture in the center of the skin. Fold the ends of the wrapper together, pinching to seal. Fold the other ends together to make a little parcel. Use your fingers and pinch together all the seams to thoroughly seal. Repeat with the remaining wonton skins.
Heat the oil in a heavy bottom pot to 375ºF.
While the oil comes to temperature, prepare the tamarind chili sauce. In a bowl, whisk together all the items and refrigerate for 10 minutes. Sauce can be stored in the refrigerator for up to one week.
Once the oil is ready, fry the wontons in batches for about 2 minutes until golden brown. Remove to a plate lined with paper towels to drain. Repeat until all wontons have been fried and serve with immediately with the tamarind chili sauce.
