CRAB AND CREAM CHEESE WON TONS w/ CHINESE HOT MUSTARD SAUCE
Jo Anne Sugimoto
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- 1/2 lb
- crabmeat, drained, chopped
- 1 tsp
- worcestershire sauce
- egg, beaten
- 1/4 tsp
- garlic powder
- 1 pkg
- cream cheese, room temperature (8 oz.)
- 1/2 c
- green onion, finely chopped (opt.)
- dozen or so, won ton pi, (wrappers)
CHINESE HOT MUSTARD SAUCE RECIPE
AT THE BOTTOM OF THE DIRECTIONS.
1Except the won ton pi, combine all the ingredients to form a paste-like consistency.
2Place a spoonful of the crab mixture in the center of the pi. Fold diagonally and seal the edges with a finger dipped in water.
3Place a few won tons in hot oil, about 350 degrees. Deep fry till golden brown. Do not turn your back on them, they could burn.
4Serve with chinese hot mustard sauce.
5CHINESE HOT MUSTARD SAUCE: Chinese Mustard Powder, water and soy sauce. Mix 1 tsp of powder with 1 tsp of water to reconstitute into a paste, crush the little lumps of powder with your spoon. When the paste is smooth, add a little soy sauce and mix well, add more to taste.