Crab Won Tons

Ingredients

1/3 c light soy sauce
2 tbsp wine vinegar
2 tbsp sesame oil
1 tbsp water
1/2 tsp crushed dried chilies
2 tsp honey or sugar
8 canned whole water chestnuts, rinsed, minced
2 scallions, finely chopped
1 tsp finely chopped ginger
250g white crabmeat, drained, picked over
1/2 tsp red pepper sauce
1 tbsp finely chopped fresh cilantro or dill
1 egg yolk
30 won-ton skins
vegetable oil for deep frying

Method

In a small bowl, mix together 1/4 cup of the soy sauce, vinegar, 1 tablespoon of the sesame oil, water, crushed chilies and honey or sugar. Set aside.

In a wok, heat remaining oils, add the water chestnuts, scallions and ginger and stir-fry 1 to 2 minutes. Cool slightly, then mix with crabmeat, remaining soy sauce, red pepper sauce, cilantro and egg yolk.

Place a teaspoon of mixture in the center of each won-ton skin. Dampen edges with a little water and fold up one corner to opposite corner to form a triangle.

Fold over the bottom 2 corners to meet and press together to resemble a tortellini. Be sure the filling is well-sealed.

In the wok, heat 3 inches of vegetable oil to 375F (190C) and deep-fry the won tons in batches 3 minutes or until golden on all sides, turning once during cooking. Remove with a Chinese strainer or slotted spoon to paper towels to drain.

Serve with the dipping sauce.

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