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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Martin Yan Ingredients:
1 (8 ounce) package cream cheese, softened |
2 green onions, minced |
1 tablespoon finely chopped fresh mint |
2 teaspoons minced ginger |
1 tablespoon oyster sauce |
1 teaspoon sesame oil |
1/8 teaspoon white pepper |
1/2 lb cooked lump crabmeat or 1/2 lb imitation crabmeat |
40 wonton wrappers |
vegetable oil, for deep frying |
sweet and sour sauce |
Directions:
1. Make the filling: in a bowl, combine the cream cheese, green onions, mint, ginger, oyster sauce, sesame oil, and pepper; mix well.
2. Stir in the crabmeat.
3. To make each puff, place a rounded teaspoon of filling in the center of a wonton wrapper.
4. Brush the edges of the wrapper with water, fold the wrapper over the filling to form a triangle, and press the edges to seal.
5. Pour oil to a depth of 2 inches into a 2-quart saucepan; heat to 350° on a deep-frying thermometer.
6. Working in batches, add the puffs; deep-fry, turning occasionally, until golden brown, about 1 minute.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with sweet and sour sauce for dipping.
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