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

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