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By: Cindy R.
| Description: | ||
| Time: | 1 hr 25 min (25 min to prepare, 1 hr to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 50 | |
| Ingredients: | ||
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8 OZ cream cheese 1 each large Genuine California Avocado- coarsely chopped 8 OZ fresh crab meat or canned crab meat, drained and flaked 0.5 teaspoon Lea & Perrins Worcestershire sauce 0.5 teaspoon light soy sauce 0.125 teaspoon or to taste, freshly ground white pepper 0.5 each green onions, finely sliced 1 each large clove garlic, finely minced 1 teaspoon red onion, chopped 1 each clove garlic, minced 2 teaspoon oil 0.5 cup Hoisin sauce 3 tablespoon water 1 tablespoon Soy sauce 0.25 teaspoon (or more) hot sauce or red pepper flakes 2 tablespoon chopped peanuts ( garnish ) 0.75 cup of canned dark-red kidney beans 0.25 cup of the bean liquid 3 tablespoon of molasses (treacle) 3 tablespoon of teriyaki sauce 2 tablespoon of red wine vinegar 1 tablespoon of garlic powder 2 teaspoon of five-spice powder 2 teaspoon of yeast extract |
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| Directions: | ||
| 1. Directions for Pillows: 2. Combine the crab, avocado and the cream cheese. Mix in the remaining filling ingredients one at a time. 3. On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton. 4. Add a heaping teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). 5. Fold over the edges of the wrapper so that it forms a triangle shape. Seal the edges, adding more water if needed. 6. Cover the completed Pillow with a damp towel to prevent them from drying out while preparing the rest. 7. Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Pillow, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels. Cool the pillow before serving. 8. To make ahead of time, prepare the filling and stuff the won tons and freeze without deep-frying. When ready to cook, thaw before deep-frying.) 9. Hoisin Dipping Sauce: 10. Saute garlic in oil until fragrant. 11. Stir in remaining ingredients except peanuts. Remove from heat and let cool. Divide among individual bowls. Sprinkle with peanuts. 12. Traditional Dipping Sauce: 13. Use a blender or food processor to mix all of the ingredients into a puree. 14. Place a strainer (sieve) over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl. Discard any bean skins left in the strainer. 15. Pour the sauce into a jar with a tight fitting lid and refrigerate. (Will keep for about seven days). |
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| Notes: | ||
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