Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Lobster and walnut wontons
  • 1 t chopped garlic
  • 1 t grated fresh ginger
  • t crushed red pepper flakes
  • 1 t fermented black beans
  • 1 # Savoy cabbage
  • 1 Carrot - fine julienne
  • 1 Red pepper
  • 3 oz soy sauce
  • 3 oz minced lobster meat
  • 1 oz chopped walnuts
  • 30 wonton wrappers
  • frying oil
  • wasabi sauce to finish
saut the garlic, ginger, and pepper and black beans then add the vegetables and then the soy sauce. When the cabbage and carrots are soft, remove and set in a colander to let it drain well (even squeezing the moisture out---excess moisture will cause the wontons to burst in the fryer). When well drained, add the lobster and walnuts. Take a small amount of filling (1/2 t or so) and fold into a wonton form, sealing the edges with a mixture of egg and cornstarch. Store the finished wontons dusted with cornstarch to avoid sticking. (these can be frozen at this point)

Fry in hot oil (450+) for about 30 seconds until crispy brown. Finish with a dot of wasabi cream (wasabi paste mixed with sour cream).

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