Title: Crab Wontons W/ Orange-Chipotle Sauce
Categories: New, Text, Import
Yield: 1 Servings

3 c Dungeness crab meat
3 c Fresh corn
2 c Red bell pepper, minced
1/2 c Raisins, plumped*
1 tb Olive oil
1/4 c Cilantro, minced
2 ts Cumin seed, toasted & ground
1 tb Fresh ginger, finely minced
2 tb Fresh oregano, finely minced
1 Lime zest finely minced
2 tb Soy sauce
1 ts Salt, or to taste
1/2 ts Pepper, freshly ground
80 wonton wrappers
Water and small pastry brush
Cornstarch or rice flour
Oil for deep frying

---------------------------ORANGE-CHIPOTLE SAUCE---------------------------
8 oz Fresh orange juice
1/2 c Roasted red pepper puree
1 ts Minced orange zest
1/2 ts Minced lime zest
1 tb Fresh lime juice
1/2 ts Sherry vinegar
1/2 ts Honey
3/4 ts Minced fresh oregano
1/2 ts Toasted, crushed cumin seed
1/2 ts Ancho chile powder
2 ts Minced Chipotle in Adobo (or
-to taste)
Salt to taste
1/4 c Olive oil

*Plumped in 1/2 cup dry white wine.

Combine all ingredients for filling. Place 1 ounce of filling on a wonton
wrapper, brush the outside edge with water and place a second wrapper on
top pressing the edges together to seal completely. Place on a sheet of
waxed paper dusted with cornstarch and proceed to fill the rest. Preheat
oil to 360 degrees and deep fry the wontons for 3 to 4 minutes or until
golden brown and puffed. Serve immediately on warm plates with
Orange-Chipotle Sauce and cilantro sprigs.

Orange-Chipotle Sauce: In a saucepan over moderate heat reduce fresh juice
by half and cool. Place remaining ingredients except the oil in a blender.
Blend well and with motor running, slowly add the oil to form a smooth
sauce.

Yield: 40 wontons, serving 8 - 10 and approximately 3/4 cup sauce

Store covered and refrigerated for up to a week.

Recommended Wine: The sauce is pretty spicy so a Gewurztraminer or Riesling
with some residual sugar and good acid is the choice here.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Air date: 01/26/97

Suggested Wine: Gewurztraminer or Riesling

NOTES : China meets California meets Mexico in this fun dish. The wontons
and sauce can be made ahead and frozen if desired. To freeze the wontons,
place uncovered in a single layer on a parchment or waxed paper lined
baking sheet and freeze until hard. Wontons can then be carefully placed in
sealed freezer bags. Defrost in refrigerator before using.
Recipe by: JOHN ASH SHOW #JA9765

Posted to MC-Recipe Digest V1 #416 by Bill Spalding
on Jan 29, 1997.