Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise

Roasted Nori Salmon with Crispy Potatoes and Wasabi Mayonnaise
As shared from the kitchen of Once Upon a Plate by Mari (www.onceuponaplate1.com)
Ingredients: Tiny potatoes, par-boiled
olive oil
Citrus salt, or sea salt
Salmon fillets, skin on
1 nori sheet (edible seaweed sold in dried, paper-thin sheets.)*

Wasabi Mayonnaise
1/4 whole-egg mayonnaise (good quality)
1 tablespoon wasabi paste
1 tablespoon lemon juice
To make the wasabi mayonnaise, blend all ingredients together. Set aside. 
(If making a few hours ahead cover and refrigerate.)

Preheat oven to 475ºF/250ºC
Arrange the par-boiled potatoes on a lightly oiled or greased shallow baking sheet, drizzle with the oil and sprinkle with salt. Using your thumb, press down on each potato to smash them slightly, place in oven and roast for 10 minutes.

While the potatoes are roasting, wrap a strip of nori around each salmon piece and place, skin-side down on the baking sheet with the potatoes. Baking time for the salmon will depend upon the size and thickness, anywhere from about 5 minutes, up to 1o, and potatoes are crispy and golden.  Note: Allow for carry-over cooking time after the salmon is removed from the oven, don't over cook or salmon will be dry.

Serve the salmon skin-side up along with the potatoes and wasabi mayonnaise.  I served this with fresh pea sprouts, simply rinsed in cold water.

* Nori can be found in the Asian section of a well-stocked grocery store.

Enjoy!

Recipe adapted from Donna Hay Magazine

Crispy Garlic-Ginger Chicken ~ Asian Style

Crispy Garlic-Ginger Chicken

From the kitchen of Once Upon a Plate by Mari

2 generous main course servings with rice, or

4 servings if part of a multi course meal.

2 chicken breast halves - slice into bite-size strips or cubes

2 tablespoons of rice wine or extra dry sherry (not cooking sherry)

1 tablespoon light soy sauce (Use Tamari if you're gluten  free)

1/4 teaspoon salt beaten with 1 egg white

3 tablespoons of cornstarch

1/4 to 1/2 teaspoons dried chili flakes (optional)

2 to 3 cloves of garlic - sliced

2- inch piece of ginger - peeled and sliced into thin matchstick size pieces,

sliced on the diagonal.

2 tablespoons soy sauce (or tamari, verify that it is wheat-free if you avoid gluten.)

1 to 2 teaspoons of sugar

Salt to taste

2 tablespoons toasted sesame seeds

2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

Enjoy!

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Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

• Juice from 1/2 lime
• 2 Tablespoons canola oil
• 1 Tablespoon rice vinegar
• 1/2 teaspoon Dijon mustard
• 1/2  teaspoon soy sauce, or more to taste
• 1 teaspoon brown sugar, or more to taste
• 1/2 teaspoon toasted sesame seed oil, or more to taste
• sesame seeds (optional garnish)
• Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
• adjust. Sprinkle with a few sesame seeds before serving.

Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)

• 1 Tablespoon vegetable oil
• 4 garlic cloves, minced
• 3 Tablespoons peanut butter (creamy)
• 2 Tablespoons hoisin sauce
• 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
• 1 Tablespoon sugar
• 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
• 1/2 cup chicken broth
• 1/4 cup chopped roasted peanuts
• Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.
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• Spicy Sweet  Chili Dipping Sauce 
• • 1/4 cup fresh lime juice 
  • 1/4 cup rice vinegar 
  • 1 to 2 cloves peeled, crushed garlic
  • 2 1/2 teaspoon soy sauce 
  • 1 Tablespoons sugar, plus more, to taste 
  • 2 teaspoons minced jalapeño chili, plus more, to taste*
  • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
  • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
  • Method: Mix all ingredients until sugar is dissolved. Serve.
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Kung Pao Chicken ~ Helen Chen's

Kung Pao Chicken ~ Helen Chen's
As shared from the Kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Serves 3 to 4, or 5 to 6 as part of a multi course meal


Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes (about 2 cups)
3 Tablespoons dark soy sauce
1 teaspoon salt (I use 1/2 teaspoon)
1 Tablespoon corn starch
1 to 2 teaspoons dry sherry (not cooking sherry)
1 Tablespoon sugar
1 Tablespoon cider vinegar
1 to 2 teaspoons sesame seed oil (Asian style)
2 to 4 dried red chilis, seeds removed*
3 Tablespoons canola, or peanut oil
1/2 teaspoon Szechuan peppercorns, toasted and ground (omit if not available)
1 clove garlic, peeled and sliced
1 scallion, both green and white parts cut into 1 1/2-inch lengths,
Plus 2 Tablespoons thinly sliced scallions
2 slices unpeeled fresh ginger root, 1 x 1/8 inch each (don't substitute)
1/2 cup unsalted blanched peanuts, toasted or unsalted dry-roasted peanuts
Method:
Place the chicken in a bowl. Add 1 Tablespoon of the soy sauce, salt and cornstarch and mix well. Set aside.  In a small bowl, mix the remaining 2 Tablespoons of soy sauce together along with the sherry, sugar, vinegar and sesame seed oil. Set aside.
Pour the cooking oil into a cold wok or stir-fry pan and add chilies. Heat pan over medium-high heat and stir the pepper until they turn dark brown. Add the ground peppercorn, garlic, scallion pieces, and ginger root and stir for a few moments. Stir up the chicken in the bowl to coat evenly with the seasonings, and pour it into the pan ~ Toss and stir quickly.  After stirring for about 1 minute add the soy sauce mixture, peanuts and the thinly sliced scallions.  Turn heat up to high and stir for about 45 seconds until well mixed. Remove the chilies and ginger root if desired. Serve hot.


*You can substitute 1 to 3 teaspoons of crushed red pepper flakes, or 3 fresh Thai chilies for the dried chilies ~ Add at the same time the ground pepper corns, garlic and scallions are added.

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Korean Vegetable Pancakes (Pajeon)

Korean Vegetable Pancakes (Pajeon)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Yields 4 pancakes (8 to 9 inches in diameter)
Ingredients:
2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon canola or other neutral oil
1 1/2 cups water (may need a little more)
5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced.
20 chive blades, thinly sliced (or 5 more scallions thinly sliced)
1 medium carrot, coarsely grated
1 small yellow or green summer squash, trimmed and julienned
Additional canola oil for frying the pancakes
For the dipping sauce (recipe is easily doubled):
4 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon rice or white vinegar
1 teaspoon sesame oil
1 teaspoon hot pepper oil (or 1/4 teaspoon Asian hot sauce)
1 to 2 garlic cloves, finely minced
Mix all together in a small bowl and set aside while making the pancakes.
For the pancakes:
Place the flour in a medium bowl. In a small bowl mix the beaten eggs and  water. Add the egg/water mixture, along with the 1 tablespoon oil, blend thoroughly until a smooth batter is formed. Stir in the scallion greens, the sliced scallions, chives, carrots, and squash.
Heat the oil in a 8 to 9 inch nonstick skillet over medium-high heat. Ladle about 1/4 of the batter, spreading over bottom of pan to make an even disc. Reduce heat to medium and cook until bottom of pancake is browned (about 3 to 4 minutes), flip and cook the other side for another couple of minutes.  Repeat with the remaining batter. As you remove pancakes from the pan you may drain on paper towels if necessary, keep warm in warm oven until all are cooked. (Or you may allow them to cool and serve at room temperature.)  To serve cut each pancake (pizza style) into 6 to 8 wedges, serve with the bowl of dipping sauce.

Recipe adapted from Mark Bittman, New York Times


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Daeji Bulgogi (Korean-Style Grilled Pork)

Daeji Bulgogi (Korean-Style Grilled Pork)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com


Marinated and cooked on the grill, these thin slices of pork tenderloin are irresistible.  You can serve them with steamed rice, or wrapped in a lettuce leaf.  Traditionally kimchi and pickled vegetables are served along with this dish.
1 pound pork tenderloin, (remove any silver skin)
1/4 cup soy sauce
2 tablespoons brown sugar
3 to 4 cloves garlic, minced
2 tablespoons mirin or sherry (not cooking sherry)
2 tablespoons gochujang*
2 tablespoons toasted sesame oil (Asian style)
1 tablespoon grated fresh ginger root
1 teaspoon dry red pepper flakes (more or less depending upon the degree of heat you enjoy)  I use about 1/4 teaspoon.
2 to 3 green onions, both green and white parts, minced
1 small onion, thinly sliced
For serving: 
Leaf lettuce of your choice
kimchi
Pickled vegetables**
•For easier slicing, put the raw pork tenderloin in the freezer for 45 minutes to an hour. In the meantime in a small bowl, mix the soy sauce, brown sugar, minced garlic, mirin (or sherry), gochujang, sesame oil,  grated ginger root, pepper flakes and green onion. Stir to combine.
•Slice the pork into thin slices (approximately 1/8-inch).  The most effective way of marinating is in a plastic zipper-style freezer bag. Place the sliced pork and onions in the plastic bag, then pour the marinade in.  Massage bag gently to distribute the marinade on all of the meat. Place the bag in the refrigerator for at least 3 hours, or up to 24 hours.
•When ready to grill the meat, take the bag from the refrigerator and set aside while you light a charcoal grill.  When the charcoal is ready, clean and oil the grill grate. Place the slices of meat on the grill in a single layer, grill quickly (about a minute per side.) Serve immediately; tuck a few slices of meat in the lettuce leaf along with some kimchi and pickled vegetables, if desired.

* One of the key ingredients in the marinade is gochujan (fermented hot red pepper paste), which provides a majority of the flavor. Available in well stocked Asian grocery stores, it's worth searching out if you want to make bulgogi.  If, like me, you cannot find it locally you can order it through amazon.com as I did:

It comes in different levels of 'heat' ~ I purchased level 3 (medium hot), and found it to be very palatable). I don't like to feel as if my mouth is on fire, and this one tastes just right to me. (If you would like the dish to have more spice, increase the amount of red pepper flakes.)

** Easy recipe for Quick Asian-style pickled vegetables can be found HERE at the Whole Foods recipe site.

I hope you enjoy!

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Garden of Eden Spring Rolls with Creamy Peanut-Ginger Dipping Sauce

Garden of Eden Spring Rolls 
with Creamy Peanut-Ginger Dipping Sauce
As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)


I combined a couple of spring roll recipes to arrive at this one.  It most closely resembles the one in the Whole Foods cookbook.) You'll find you can easily swap out the filling ingredients to what is available and according to your own preferences. Suggestions below.

This makes 18 spring rolls - Great party food.  Since they are best when freshly made (or served within 1 or 2 days) I reduced the ingredients by a third for a party of two.

1 - 7 ounce package rick sticks (or bean thread noodles)*
4 cups very thinly sliced Napa cabbage
2 cups baby spinach leaves, thinly sliced (tough stems removed)
3 tablespoons cilantro leaves (stems removed)
1/4 cup sliced fresh mint
1/4 cup  thinly sliced fresh Thai or Italian basil leaves (stems removed)
2 scallions, thinly sliced on the diagonal (both white and green parts)
1 1/2 cups edible, organic flowers, stems removed
18 spring roll wrappers (Tapioca or rice flour wrappers)*


Creamy Peanut-Ginger Dipping Sauce for serving.


*Available in well stocked supermarkets, or in Asian grocery stores


Other fillings that you might like to swap for those listed above:
Fresh Bean Sprouts
Green Cabbage, very thinly sliced
Finely grated carrot


Preparation: Have ready a sealable/air tight container, bottom lined with damp paper towels. Have a couple of additional wet paper towels (or lettuce leaves) ready to place over the finished spring rolls as you assemble them (to keep them from drying out.)

In a medium size saucepan bring 2 quarts water to a boil; add noodles and cook for 3 minutes, stirring a few times to assure the noodles are submerged and cook evenly. Drain well, rinsing under cold water until noodles are cold. Drain well when chilled.Set up assembly area on flat work surface; place a clean kitchen towel on the surface.Prepare vegetables and flowers, toss gently in a large bowl to distribute the ingredients rather evenly.  Set aside near your assembly area.
To soften the spring roll wrappers: Fill a large pan, (wide enough to lay spring roll wrapper out flat) with a couple of inches of very hot water.  Place one spring wrapper into the water, submerging completely for about 30 seconds until it is soft and pliable. To assemble: Lay the wrapper out on the towel; place 1/2 of the filling ingredients and 1/4 cup noodles in center of wrapper; roll the edge nearest you over the top of the ingredients, then pull back slightly to secure the ingredients in the fold, bring right side over to the middle, then the left side over to the middle, then roll up tightly to form the spring roll (as if making a burrito). Place in prepared damp paper towel (or lettuce leaf) lined container; cover spring roll with another wet paper towel or lettuce leaf.  Continue with remaining spring rolls. If serving buffet display, keep spring rolls covered with wet lettuce leaves to keep them from drying out.(Tip: work with the wrappers one at a time; dip to soften then fill and roll before moving on to the next spring roll.)Serve with your favorite Peanut Dipping Sauce (as served with Sate), or try this one:


Creamy Peanut-Ginger Dipping Sauce
This makes plenty, about 3 cups. (I usually reduce the recipe by a third.)

1 cup creamy (smooth) peanut butter
1/4 cup soy sauce (low-sodium works fine here)
1 to 2 teaspoons red chili paste (optional; use it if you want the sauce spicy)
3 tablespoons honey, or white or brown sugar (more if you like a sweeter sauce)
juice of 1 large, or 2 small limes
1/2 cup hot water

1 tablespoon finely grated fresh ginger, more if you love a pronounced ginger flavor; micro-plane works perfectly for this task. (Note: if you don't have fresh ginger, omit--dried ginger will not suffice) 

In a food processor or blender combine the peanut butter, soy sauce, red chili paste, honey or brown sugar, and lime juice until smooth. With motor running, gradually add enough hot water to thin to desired consistancy (you don't have to use it all.) Transfer sauce to a serving bowl, or individual dipping bowls.

Enjoy!

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Homemade Teriyaki Sauce, Thin or Thick

Salmon with Thick Teriyaki Sauce, Roasted Peanuts & Lime

Homemade Teriyaki Sauce, Thick or Thin
As shared from the kitchen of Once Upon a Plate, by Mari
(www.onceuponaplate1.com/)


There are many versions of  Teriyaki sauce recipes, some are a little simpler than this one but this is my favorite. It is one I learned years ago from a Japanese friend from Hawaii ~ here's just the way he gave it to me ~ and you'll notice there are no proportions because it depends upon how much sauce you want to make.  Over the years I've changed it just a bit, see my notes beneath the recipe.
  

For the basic Teriyaki Sauce, 5 ingredients.

No measurements given because the amounts depend upon how much you want to make.

Soy Sauce and Dry Sherry  (Or Dry Vermouth or Sake) in 1 to 1 ratio.
(So, equal amounts of Soy Sauce to vermouth, or sake, or dry sherry)

Brown Sugar ~to make it as sweet as you like  (I use nearly a 1:1:1 ration~ equal amount of soy sauce, vermouth, etc. to sugar)  If you don't like it so sweet, use less sugar.
minced garlic cloves *
minced fresh ginger root *

Mix ingredients in saucepan, warm and stir just until sugar dissolves, cool and use as marinade, or store in a glass jar or bottle in refrigerator until ready to use. Will last several weeks.

My notes:

1.) I always use "Dry/Very Dry" Sherry, sometimes called "Cocktail Sherry" (not Sweet Sherry, and not Cooking Sherry")  
* I like the flavors of garlic and ginger, so I add lots!

2.) My family prefers Teriyaki sauce on the sweet side, so I tend to use nearly the same proportion of sugar as sherry & soy sauce. For example, 1/3 cup soy sauce, 1/3 cup Sherry, 1/3 cup Brown Sugar. Experiment to see how sweet you like it, start with less then add more until you like the taste.

3.)  For THIN sauce:  I bring the sauce ingredients to a quick boil, then turn off heat and allow the garlic & ginger to steep in the liquid as it cools.  For a smooth sauce (without the bits of garlic & ginger) pour the contents of the saucepan through a fine strainer, into a jar or bowl, leaving the garlic & ginger bits behind. (Optional step ~ if you don't mind the bits in your sauce, then don't bother straining.)

4.) For THICK Sauce ~ to be brushed on during the last minute or so of cooking, or served warm as a drizzle or dipping sauce.  (It is not the thin, liquid type used for marinating foods.) Bring ingredients to a boil, as directed above, reduce heat (strain at this point if desired, then return liquid to pan), continue simmering until desired consistency is reached. 
Note: This produces a sauce which is very concentrated in flavor, be cautious not to "over-reduce" the sauce, or it will be unpleasant in taste. The sauce will thicken even further upon cooling.


5.) Some prefer to use white sugar or honey instead of the brown sugar.  For additional flavor you might want to add a drizzle of toasted sesame oil to the finished sauce. For spicy teriyaki add a pinch of dried, crushed red chili along with the garlic. Some like to add minced scallion to the sauce after it has cooled.


I hope you enjoy!

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Shrimp Toasts ~ Chinese style

Shrimp Toasts

From the kitchen of Once Upon a Plate by Mari

Yield:  About 2 dozen small, or 1 dozen larger toasts

You may have enjoyed these at your favorite Chinese restaurant. Sometimes I serve them alongside a non-traditional "Chinese" Chicken Salad.  They make also are a delicious warm appetizer  to accompany your favorite cold beverage, or hot tea.  The traditional version is fried ~ but you can also bake them (to eliminate some of the calories.)

6 slices white sandwich bread

1/2 pound fresh prawns, or raw frozen (thawed), cleaned and de-veined

8 water chestnuts

2 1/2 tablespoons cornstarch

1/2 to 1 teaspoon salt

2 tablespoons 'dry' cocktail sherry (not cooking sherry)

1 small egg, lightly beaten (may substitute 1 egg white instead)

2 green onions (scallions), both white and green parts

Sesame seeds

Paprika

Optional: fresh cilantro sprigs/leaves for garnish

For fried version:  Flavorless cooking oil, or peanut oil

For baked version only:  1/4 to 1/3 cup melted butter 

Directions:

Leave bread slices out on a tray or baking sheet to dry for two hours.  Meanwhile, cut green onions, including green tops into 1-inch lengths. In the bowl of food processor fitted with the metal blade, process green onions until coarsely chopped. Add egg (or egg white), cornstarch, sherry and salt ~ process for 2 to 3 seconds.  Add water chestnuts and process with on-off pulses until coarsely chopped. Add shrimp and process with on-off bursts until finely chopped, and no large pieces remain; mixture should have a paste-like consistency.  Refrigerate, covered until ready to use, or if bread has already dried proceed immediately.

For fried version:  Trim crusts from bread and cut each slice into four squares, or cut diagonally from corner to corner to make 4 triangles. Alternately (for larger toasts) cut each slice of bread in half.

Spread prawn-mixture on one side of the bread pieces covering the entire surface, mounding slightly in center. Sprinkle sesame seeds and paprika on the filling, pressing lightly so they adhere to the surface of the mixture.

Heat oil in a deep-fryer or pot, (OR a heavy skillet with oil to a depth of a little over 1-inch deep).  When oil is hot, gently drop prepared bread pieces, shrimp side down, into the oil. Fry for about 30 seconds, then turn and fry on other side for another 30 seconds.  The cooking time is only an estimate, depending upon temperature of the oil. Both sides should be golden colored. Remove from oil and drain on paper towels, serve hot.

Make ahead tip:  Fry the prepared bread pieces only until they reach a light beige color, drain, cool and freeze in airtight container. To reheat: Preheat oven to 350* (F), place frozen toasts on a cookie sheet and heat for 12 minutes.  If toasts are already thawed, reheat for 5 or 6 minutes. Toasts will become a deeper brown as they bake.

For baked version: Remove bread crusts and brush melted butter on both sides of each slice. Spread shrimp mixture on one side of each slice, brush shrimp-mixture surface lightly with additional butter or unflavored vegetable oil.  Sprinkle surface of shrimp with sesame seeds and paprika, pressing gently to assure they adhere. 

Cut each slice of prepared bread twice on the diagonal to make 4 triangles.  Place on baking sheet (for easy clean-up, line baking sheet with baking parchment or a silicone baking mat.)

Make ahead tip: At this point you can cover with plastic film and refrigerate for up to 8 hours.

Position rack in center of oven and preheat to 375* (F). Bake uncovered for 10 minutes, or until bread is toasted. Watch carefully as oven temperatures vary ~ half-way through baking time I usually reduce oven temp. to 350* and allow them to bake a little longer. Beware, these can go from 'just golden' to 'dark brown' in a matter of moments. Serve hot.

~*~*~*~*~*~

For either version, I like to garnish with fresh cilantro.  I always serve these toasts with a small bowl of hot mustard for dipping.  For the hot mustard: Combine Coleman's dry mustard with a little cold water, adding water gradually to reach consistency. Mix in a few drops of vegetable oil to make mustard glossy, and prevent it from drying out.

I hope you enjoy!

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Cheater's Crab or Smoked Salmon Rangoon

Crab Rangoon (or)  Smoked Salmon Rangoon
As shared from the kitchen of  Mari's ~Once Upon a Plate

You can make these simply folded into a triangle shape (Cheater's version), or shaped into the original traditional won ton shape.


Ingredients:
8 ounces fresh crab meat, drained and chopped, OR 6 ounces smoked salmon, chopped
4 ounces cream cheese, room temperature (or 8 ounces if you prefer creamier)
1 or 2 green onions (scallions), both white and green parts, thinly sliced
1/2 teaspoon A-1 Steak Sauce, or 1/2 teaspoon Worcestershire sauce, or 1/2 teaspoon fresh lemon juice (or more to taste.)
1/4 to 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
1 package square won ton wrappers
small dish of water for sealing the filled won tons OR 1 beaten egg if folding the traditional way (see below.)
oil, for frying*


To serve:
Chinese mustard
Chinese red sauce
Optional for the crab version, Sweet Thai Chili Sauce


*Enough oil for deep frying if won tons are folded the traditional way,
or less if shallow frying ~ if folded into the flat, triangular shape.


Method:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.


Simple version (triangle shape): Place about 1/2 teaspoon of the crab or salmon mixture into center of won ton wrapper; wet fingertip in water, run across 2 sides of the won ton wrapper square, fold square over to form triangle. Then fry as below.

For traditional won ton shape: Follow method above, then lightly brush the center of the triangle with a bit of beaten egg. Bring opposite corners together and press gently, so filling will be stay put.


To fry: Place oil in wok or deep pan for the traditional shaped won tons ~ Or heat oil in frying pan to the depth of about 1-inch for the triangular version. Heat oil to 375 degrees (F) ~ medium high heat.


To assure the proper temperature, fry one crab or salmon puff and adjust heat up or downwards if necessary. Fry remaining puffs until lightly golden brown. This usually takes 2 to 3 minutes if your heat/flame is adjusted correctly. Drain well and serve hot with dipping sauce of your choice.

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