Wednesday, September 28, 2011

Week FOUR: Crab Rangoon, Spring Rolls, Plum Sauce and Frushi

  • 1 pound sea legs or any chunk artificial crab meat
  • 2 (8-ounce) packages cream cheese, softened
  • 4 ounces seafood spread, optional
  • 1 bunch scallions, chopped (about 6, green part too)
  • Pinch of salt
  • 1 teaspoon sugar
  • 1 package wonton skins
  • 1/4 teaspoon onion powder
  • Oil for deep frying
  1. Place crab meat, cream cheese, seafood spread, scallions, salt, onion powder and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. 
  2. Place teaspoonful of mixture in middle of a wonton skin. 
  3. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. 
  4. Deep fry until golden brown.

  • Spring roll wrappers
  • 1/2 cup bean sprouts
  • 1/3 head of green cabbage, chopped
  • 5 green onions, chopped
  • 1 cup thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
  • 1/4 cup fresh herbs (use cilantro, basil or mint, your choice)
  • 1/4 cup carrots, grated or julienned
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon fresh ginger, grated (optional)
  1. Toss together all ingredients together except wrappers in large bowl. 
  2. Submerge spring roll wrappers in hot water until pliable, about 15 seconds. 
  3. Place about 2 tablespoons of mix on wrapper and wrap your spring rolls. 
  4. Serve with dipping sauce and enjoy!

  • 3/4 (16-ounce) jar plum jam
  • 2 tablespoons vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon dried minced onion
  • 1 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  1. In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. 
  2. Bring to a boil, stirring. 
  3. Remove from heat.

  • 1 1/4 cups water
  • 1 cup uncooked sushi rice or short grain rice
  • 1/4 cup sugar
  • 1/4 cup light coconut milk
  • Dash of salt
  • 1 (6-ounce) carton vanilla yogurt
  • 10 orange sections
  • 20 fresh raspberries
  • Cooking spray
  1. Bring water and rice to a boil in a medium saucepan. 
  2. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. 
  3. Remove from heat; let stand, covered, 15 minutes. 
  4. Place rice in a large bowl then add sugar, coconut milk, and salt. 
  5. Stir gently until well combined. Cover and let stand 20 minutes. 
  6. Coat hands with cooking spray and divide rice mixture into 20 equal portions. 
  7. Lightly press each rice ball into an oval; place on a baking sheet lined with wax paper. 
  8. Top 10 of the rice ovals with 2 raspberries each and the remaining 10 with 1 orange section each, press to adhere. 
  9. Cover and chill frushi until ready to serve. Serve with yogurt for dipping!

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