Deep-Fried Crab and Corn Won-Ton with Green Chili Sauce

Name: Deep-Fried Crab and Corn Won-Ton with Green Chili Sauce
Yield: Makes about 36 Won-Tons
Cuisine: China
Ingredients: 2 yellow wax chilis, seeded, deribbed, and coarsely chopped; ¼ cup thinly sliced green and white scallion rings; 3 tablespoons coarsely chopped coriander leaves and stems; 1 green serrano chili, finely minced; 2 teaspoons unseasoned Japanese rice vinegar; 3 Anaheim chilis, seeded, deribbed, and coarsely chopped; 2 teaspoons finely minced fresh ginger; 2 egg yolks, beaten (optional); 1 teaspoon finely minced garlic; About 36 thinnest possible, 3-inch-square won-ton skins; ½ pound fish paste; 2 tablespoons corn or peanut oil; 1 large clove garlic, peeled; ¾ cup juice from China Moon Pickled Ginger; 1 teaspoon fine sea salt; 1 teaspoon sugar; Several twists of pepper; 3 to 4 cups corn or peanut oil, for deep-frying; 1½ cups coarsely chopped coriander leaves and stems; Coriander sprigs, to garnish the won-ton; Paper-thin rings of Fresno chili or diced red (bell) pepper, to garnish the sauce; ½ cup fresh corn kernels; 2 tablespoons distilled white vinegar; 1 pound fresh crabmeat; 2 teaspoons Chinese rice wine or dry sherry

Preparation info

Makes about
36
Won-Tons

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Corn and crab are frequent partners in Chinese cooking, hence their easy pairing in this otherwise untraditional won-ton. Studded with bright yellow corn kernels, they are as appealing texture-wise as they are to the taste buds.

Purer palates might like to poach these won-ton or stir them in soup (see directions). However, my staff and customers inhale them deep-fried, so there’s no arguing with success.

Ingredients

Asia
China
Dinner
Spicy

Ingredients

Method