Crab Won Tons With Blackberry Szechuan Sauce Recipe
Recipe Ingredients
SAUCE
1/2 cup blackberry puree
1/2 cup saki or dry sherry
1 tbsp cornstarch
1/2 tsp salt (to taste)
1/2 tsp red pepper flakes (to taste)
1/2 tsp ginger, grated
1 tsp lime juice
2 garlic cloves, minced
1 1/2 tbsp honey
FILLING
3 oz spinach, fresh
1 tbsp butter
4 tbsp onion, chopped finely
3 oz cream cheese
2 tbsp lemon juice
2 tbsp breadcrumbs, dry
1/2 lb crabmeat, flaked, cooked
1 dash salt, pepper, tabasco (opt)
WON TONS
36 won ton wrappers
1 vegetable oil
Recipe Preparation
BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen
blackberries in food mill, blender, or food processor ans process
until smooth. If desired, seeds may be removed by straining through a
medium sieve and using a rubber spatula to press pulp through while
scraping underside of sieve. Add sugar to taste. A good rule of thumb
for sweetening is about 2 T sugar per cup of whole berries. SZECHUAN
SAUCE: Mix all sauce ingredients in a saucepan. Bring to a boil over
medium high heat. Lower heat and cook until clear and thickened. (The
flavor of this sauce improves after standing overnight.) FILLING:
Remove stems and wash spinach. With water still clinging to the
leaves, place in a large pan over medium high heat. Cook until
spinach just begins to wilt and most of water has evaporated. Empty
onto cutting board and chop finely. Set aside. Melt butter in saute
pan. Saute onions until transparent. Cut cream cheese into small
chunks. Reduce heat to low, and add cream cheese. when cheese begins
to soften, add lemon juice to blend. Remove pan from heat and stir in
breadcrumbs. crab and spinach. WONTONS: Place 1 - 2 tsp. filling in
each wrapper and seal according to package directions. Place single
layer of wontons in hot oil (about 1/4" in bottom of wok)and fry 2 -
3 minutes until golden brown. Drain on paper bags or paper towels,
and serve immediately with blackberry sauce.
Servings: 3
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