Ringing in Tết with Crispy Crab & Avocado Wontons

Crispy Crab & Avocado Wontons


Chúc Mừng Năm Mới!!

That’s right, dear friends! It’s Tết – the Lunar New Year!

I have to admit, I just barely finished scrubbing down my home yesterday. As I’ve shared before, one of the rituals leading up to Tết involves some serious housekeeping. And heck–I do whatever I can to ensure that my loved ones and I will have a lucky and prosperous new year. No bad ju-ju here!

Crispy Crab & Avocado Wontons

My clan won’t be gathering until next week but my mouth is already watering just thinking about all of the delicious traditional eats that are in my near future. Rice cakes, roasted pig, sticky rice…..yummers.

Since I’ll be getting my fill of all of the traditional Tết fixins’ next week, I thought I would whip up some quick, yet satisfying bites to pay homage to the Lunar New Year. These Crispy Crab & Avocado Wontons fit that bill! I figure that since dumplings are traditionally served during Chinese New Year to symbolize money, the same may go for these lovely wontons. After all, they are gold and look like little purses :)

The fried wontons are filled with lump crab and pairs beautifully with the creaminess from the avocados. The sriracha adds a slight kick and when dipped into the tamarind chili sauce–perfection!

Crispy Crab & Avocado Wontons

And with that dear friends, please allow me to wish you a very Happy, Healthy, Meaningful, Joyful, and Adventurous Year of the Snake!

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Crispy Crab & Avocado Wontons
Serves 4

Ingredients:

Wontons:
6 ounces cooked lump crab meat
½ tablespoon sriracha hot sauce
½ cup diced avocados
1 tablespoon minced chives
1 teaspoon fresh lime juice
kosher salt and pepper to taste
12 wonton skins
vegetable oil for frying

Tamarind Chili Sauce:

3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 red chili, minced finely

In a bowl, gently combine the crab, sriracha, avocados, chives and limejuice. Season with salt and pepper.

Take one wonton skin and brush the edge of each side with water. Place about 1 heaping tablespoon of the mixture in the center of the skin. Fold the ends of the wrapper together, pinching to seal. Fold the other ends together to make a little parcel. Use your fingers and pinch together all the seams to thoroughly seal. Repeat with the remaining wonton skins.

Heat the oil in a heavy bottom pot to 375 degrees F.

While the oil comes to temperature, prepare the Tamarind Chili Sauce. In a bowl, whisk together all the items and refrigerate for 10 minutes. Sauce can be stored in the refrigerator for up to one week.

Once the oil is ready, fry the wontons in batches for about 2 minutes until golden brown. Remove to a plate lined with paper towels to drain. Repeat until all wontons have been fried and serve with immediately with the Tamarind Chili Sauce.

Crispy Red Snapper with Chili Tamarind Sauce + Nambé GIVEAWAY

Crispy Red Snapper with Chili Tamarind Sauce

You know what can make me do the Happy Dance?

When I can cook something pretty and then serve it on something pretty. Win-Nguyen in my book.

So when our generous friends at Nambé gave me the chance to create something to showcase their beautiful Fish Platter, I jumped at the opportunity!

Crispy Red Snapper with Chili Tamarind Sauce

I love making whole fish—it retains a lot of moisture and I believe, often enhances the flavor of the fish. I opted to drizzle this crispy red snapper with a sweet and sour tamarind chili sauce—and trust me, you will LOVE the flavor and texture balance.

And guess what? Not only can you make this Crispy Red Snapper but you will also have the opportunity to win the stunning Fish Platter! Woo Hoo!

How to Enter:

Leave a comment and tell us what the first thing you’ll serve using the Fish Platter

For extra chances to win, leave a separate comment for each indicating which of the below you did:

  1. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  2. Like the Nambé Facebook Fan Page (If you already “Like Nambé, leave a comment and let us know); or
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).

The deadline to enter is Sunday, July 22nd at 5pm (PST) and the winner will be announced the next day.

Best of luck friends and THANKS so much Nambé!

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Crispy Red Snapper with Chili Tamarind Sauce
Serves 2

Ingredients:

Chili Tamarind Sauce
2 tablespoons shallots, minced
2 garlic cloves, finely minced
2-3 Thai chili peppers, finely minced (more or less depending on heat preference)
1/3 cup tamarind juice concentrate
2 tablespoons palm sugar
3 tablespoons fish sauce
¼ cup water
2 tablespoons vegetable oil

Fish
1 (2 pound) whole red snapper, head-on and thoroughly cleaned
Vegetable oil (for frying)
½ cup red bell pepper, julienned
2 scallions, diced
1 cup fresh cilantro

In a sauce pan, heat the vegetable oil and sauté the shallots and garlic for 2 minutes until fragrant but not browned. Add in the chili peppers and cook for an additional minute. Add the tamarind juice concentrate, palm sugar, fish sauce and water. Continue cooking over medium-low heat while stirring until all the sugar has dissolved. Lower the heat and gently simmer until the sauce has thickened. Taste the sauce and adjust with the desired level of sweetness or heat by adding more chili peppers, palm sugar or tamarind juice concentrate.

While the sauce is reducing, rinse the fish with cool water and pat dry with paper towels. Score both sides of the fish about every 1½ inches. Fill a heavy bottom pot or wok with oil deep enough to submerge your fish. Heat the oil to 350 degrees F and carefully slide the fish into the oil. Fry the fish until golden brown—about 3-4 minutes per side. Remove the fish from the oil and drain on a cooling rack that has been placed on top of a sheet pan. Allow to drain for 1-2 minutes before transferring to a serving dish.

Cover the crispy fish with scallions, red bell pepper and drizzle the sauce all over the top. Add the fresh cilantro and serve immediately with steamed rice.