| Ingredients | Direction |
|---|---|
| 12 oz canned crabmeat 1 fresh red chile chopped 4 scallions sliced 1 tbsp Thai red curry paste juice of 1/2 lime 1/2 tsp salt 20 wonton skins oil for cooking Sauce Dip: 2 oz generous 1/4 cup superfine sugar 2 tbsp water 2 tbsp rice wine vinegar 3 pieces preserved ginger, sliced 1 tbsp ginger syrup from the jar |
1. Put the crabmeat into a bowl and add the chile, scallions, and curry paste. Stir together with the lime juice and salt. 2. Put the skins in a pile and put 1 portion of the crabmeat in the center of the top skin. Brush the edges with a little water and roll up the edges to make a small cigar-shaped package. Continue to make packages with the skins- you need atleast 20. 3. Heat the oil in a wok and cook the packages a few at a time, until golden bropwn. Drain on paper towels. 4. Put all the ingredients for the dip in a small pan and heat gently until sugar has melted. Serve warm with the crab packages. |