Servings: 36
Yield: 36 won tons
Cuisine: Asian
FOR SAUCE
1/2 cup blackberry purée
1/2 cup saki
OR
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt (to taste)
1/2 teaspoon red pepper flakes (to taste)
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 cloves garlic, minced
1 1/2 tablespoons honey
FOR FILLING
2 ounces fresh spinach (2 to 3 ounces), trimmed & washed
1 tablespoon butter
4 tablespoons onion, finely chopped
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 pound flaked, cooked crabmeat
Dash salt, pepper, Tabasco (optional)
FOR WON TONS
3 dozen won ton wrappers (approximately)
Vegetable oil to cover bottom of wok to 1/4 inch
1. For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)
2. For filling: Wash spinach. With water still clinging to leaves, place in 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.
3. Melt butter in sauté pan. Add onion and sauté until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach.
4. For won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce.
Yield: 36 won tons
Cuisine: Asian
FOR SAUCE
1/2 cup blackberry purée
1/2 cup saki
OR
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt (to taste)
1/2 teaspoon red pepper flakes (to taste)
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 cloves garlic, minced
1 1/2 tablespoons honey
FOR FILLING
2 ounces fresh spinach (2 to 3 ounces), trimmed & washed
1 tablespoon butter
4 tablespoons onion, finely chopped
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 pound flaked, cooked crabmeat
Dash salt, pepper, Tabasco (optional)
FOR WON TONS
3 dozen won ton wrappers (approximately)
Vegetable oil to cover bottom of wok to 1/4 inch
1. For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)
2. For filling: Wash spinach. With water still clinging to leaves, place in 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.
3. Melt butter in sauté pan. Add onion and sauté until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach.
4. For won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce.
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