With Christmas and New Year coming up, this is part one of a two part series on seafood nibblies that will make your party season go with a delicious bang.
The following recipe of Crab Pot Stickers with Dipping Sauce is an easy one to prepare. All you need is a bit of an assembly line and they are ready to cook in a jiffy. And if you don’t feel like fussing around on the day of your party, the pot stickers are perfect to freeze and cook straight from frozen.
When freezing, stop the process after you have fried the base of the pot stickers and then freeze them. Then when you wish to cook the frozen pot stickers, simply add a little more water to the pot when you are steaming them and add a few minutes more cooking time.
Wonton wrappers can be purchased from most supermarkets or Asian specialty shops.
2 shallots, green and white part, finely chopped
2 large egg whites
1 level teaspoon grated ginger
Pinch of dried chilli flakes
1-2 tablespoons cornflour
Good quality oil for frying, such as peanut or canola
Half cup of water
Chives, for tying
(1) Combine the shallots, egg whites, ginger and chilli flakes in a large mixing bowl. Fold the crabmeat into the shallot mixture carefully to avoid breaking up the lumps of crabmeat too much.
(2) Place about a dozen of the wonton wrappers on a clean dry surface and brush the edges with water. Place a tablespoon of the crabmeat mixture into the centre of each wrapper. Pull the wonton wrapper up around the filling, crimping the dough. The filling should come to the top of the wrapper after it has been crimped. Repeat with the rest of the wrappers until the entire filling has been used.
(3) Sprinkle the cornflour onto a large plate and place each pot sticker onto the cornflour to coat the base. Heat the cooking oil in a non-stick frypan over a medium high heat. Working in batches to avoid overcrowding the frypan, place the crab pot stickers cornflour side down in the oil and fry until the base is golden brown. This will only take about a minute.
(4) Then, pour the water carefully down the inside of the frypan, cover the pan, reduce the heat to low and steam for a couple of minutes. Then uncover the frypan and continue to cook until all the water has evaporated.
(5) Serve the Crab Pot Stickers with a dipping sauce of your choice. For a special touch, tie a chive around the crimped part of the pot sticker.
The following are a few suggestions for different types of dipping sauce that will go well with the crabmeat.
• Soy sauce, honey and a little mustard
• Soy sauce and a small amount of wasabi paste
• Light soy with a generous splash of Mirin or Sake
• Soy sauce with a small splash of balsamic vinegar, ginger and chilli oilReads: 2006