Ingredients:
1/2 cup blackberries, puree from blended fresh blackberries
1/2 cup sake or 1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 garlic cloves, minced
1 1/2 tablespoons honey
7 -8 large spinach leaves ( trimmed and washed)
1 tablespoon butter
4 tablespoons onions, chopped fine
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry breadcrumbs
1/2 lb crabmeat ( cooked, flaked, REAL)
salt ( to taste)
pepper ( to taste)
Tabasco sauce ( to taste)
36 wonton wrappers ( apx.)
peanut oil ( for frying)
Directions:
To make the sauce, puree blackberries and mix with remaining sauce ingredients in a medium saucepan; bring to a boil or medium-high heat. Cook until thickened. Sauce may be made a day ahead.
To make the filling, wash the spinach. With water still clinging to leaves, place in a large pan over medium-high heat. Cook until spinach just begins to wilt and most of the water has evaporated. Empty onto a cutting board and chop fine. Set aside.
Melt butter in a saute pan over medium heat. Add onion and saute until translucent, about 5 minutes. Reduce heat to low; add cream cheese. When cheese begins to soften, add lemon juice and mix. Remove from heat and stir in crab, bread crumbs and spinach.
To assemble, place 1 to 2 teaspoons filling on each wonton wrapper and seal according to package directions.
Heat about 1/4 inch of peanut or vegetable oil in a wok or saute pan until hot but not smoking. Place a single layer of wontons in the hot oil and fry 2 to 3 minutes until golden brown. Drain on paper bags or towels.
Serve immediately, drizzled with sauce.
Servings: Serve
Time preparation: 20 min.
Time total: 20 min.