Crabmeat Wontons with a Sweet Chili Pepper Dipping Sauce
Using the paddle attachment on an electric mixer, whip the cream cheese until light and fluffy, scraping the sides and bottom of the bowl several times to make…
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Cooking tools:
- Stand mixer
- Blender
- Pastry brush
- Slotted spoon
- Cast iron skillet
- Stockpot
- Fine-mesh sieve
- Mixing bowl
- Baking sheet
- Wax paper
- Paper towel
- Oven
- Stove
- Refrigerator
- Freezer
- Saucepan
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- 1/2 pound cream cheese, softened
- 1 tsp soy sauce
- 1 tsp hot sauce
- 1/8 tsp fresh ginger, finely minced
- 1 tsp creole seasoning
- 2 Tbl green onions, very thinly sliced
- 1/2 pound fresh lump crab meat
- 32-39 Wonton Skins
- 1-2 quarts vegetable oil for frying
- 1 /4 cup red chili pepper flakes
- 1 cup water
- 1 large red bell pepper, seeds removed
- 1 Tbl garlic, minced
- 1 Tbl fresh ginger, minced
- 1 /2 cup rice vinegar
- 1 cup white wine vinegar
- 3 /4 cup corn syrup
- 1 cup sugar
- 2 Tbl water
- 2 Tbl cornstarch
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