Chef Josh Green prepares Crab Wontons with Sweet Chili Sauce
Tags:Crab Wontons with Sweet Chili Sauce recipe,cheflive,crab wonton,josh green,sweet chili sauce
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And do the crab wontons to a sweet chili sauce. So right now we’re going to make stuffing. So first, I add my crab mixture, I just bought fresh crab legs from the store. How you want to do them if you’re going to open them, okay the easiest way is I use the back of my knife and go first because it’s sharper like that. And then I’ve just go down, okay but you can do it with a scissors or a scissor easier and then it doesn’t have to be nice strip so I just take that like that.
And nice and meaty and if you were like my mother you’ll eat the whole thing. So you just take this okay, and then what I do a real quick is I’m going to kind of shred it up a little more. You want nice big chucks like this but not too big. You don’t want it so scrunched up that you don’t even know what you’re tasting okay. Then were going to take some pineapple, it’s crushed pineapple from a can, I’m just going to kind of squeeze out a little juice, you want a little juice but not too much. I guess you can buy it in a can, you don’t have to use fresh, this actually is better for it because it’s, it’s marinade in that juice.
Okay, it sits in that juice all the day so and we’re going to put a little more, that’s enough. Okay, the rest of the pineapple juice where going to use for the dressing or for the dip. So that’s why I leave that. No just—I’m going for like—because I’m going to put cream cheese in there, I’m going other things that actually for the crab you want the crab to the be the majority of it and then the pineapple, little less and then the scallions and everything. It’s about—if you’re going to do like a recipe if you’re doing a cup of say a cup crab, three quarter of a cup of pineapple, half a cup of scallions.
Okay, so the scallions are in the onion family the most powerful part of the scallion is right here. It’s the strongest part, what I would do, you cut off the tops, the tops are there is really—no there is flavor but not a lot so I cut them off. Okay, and then I’m just going to—and if you smile when you cut, you don’t cut your finger. Okay and then just throw those out. But some people, some people are going to cut scallions are like Oh, it’s the white part, I can’t use it” you can use it, I mean it’s the best part.
So just take, I’m not going take them all because I’m going to use some for garnish. Okay, so I’m just going to mix this up, I will bigger bowl, here we go. So I will mix this up real nice, okay and take some lime juice, about a tablespoon, okay. That’s the only juice you’re going to have in there is the lime juice and a little of the pineapple if it leaks out. I’m going to take some cream cheese, I’m just going to put it in there and then I’m just going mash it up anyway so.
And you just make them like a dip, it’s a like a cream cheese, crab stuffing, okay. All right, I’m going to take this, I’m going to make like ravioli, okay. What I’m going do, is I’m going to take my water I’m going to put it on the edges, okay and then you just go like that. Okay, and then just make sure it’s closed like that, it’s like a little ravioli, okay, but they’re like little one times two because what I do now, and they're squared, I take up the edges like that, okay. You don’t have too, you can leave them like raviolis but like that and a little one for that. So I will just make a couple more of this, some salt and pepper and pineapple juice, okay.
So we’re going to take some mustard, champagne mustard, okay. Some lime juice, some sweet chili sauce I have right here about quarter of a cup. Okay, like that, yes, thank you very much, pineapple juice, yeah, just the juice, just the juice, see? Thank you for your help. Okay, you can see them brown very quick, so I have oil throughout the whole pan, see that, perfect. Nice golden brown that’s what you want. And if it’s still soft in the sides it doesn’t matter because, you’re still it’s getting both textures, they’re going to be nice the crunch and the softness.
Okay and then what I’m going to do is take some butter and just, I’m just going to do that for a little flavor I’m not going to use any of these butter, I'm just going to let the wantons get of that flavor. Okay, so how we’re going to plate is like this. I’m going to take some—just a little crushed pineapple, okay, oh good I will get a bowl. Crushed pineapple and take some scallions, okay and then what I’m going to do, you can let the juice. You can leave a little bit on the plate, okay then I’m just going to put it like that and take one you can put as many as you want on the plate but this one I’m just going to put two.
Okay, like that and then we’re going to take a lemon wedge, I mean a lime wedge, I’m sorry. Just cut a lime like that, and then like this, okay, and then we’re going to take our sauce. I always use spoons when I do my sauces because if you just go like this it’s going to—it doesn’t go evenly. And then, like that and then I take the rest of my scallions and like that very nice simple. Crab wantons with cream cheese, pineapple, scallions, lemon, lime juice, with pineapple in the middle with some fresh scallions on top with a chili honey mustard dressing.