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Kitchen Guy's
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1 package of won ton wrappers (find them in the produce section) 1/3 cup shallots, finely minced 1/4 tsp. fresh ginger, peeled and grated 1/2 cup dry white wine 2 Tbsp. cold unsalted butter, cut into pieces |
1/2 tsp. lime zest, grated 1/2 tsp. fresh lime juice 1 Tbsp. olive oil 1/2 lb. Crabmeat or large shrimp, shelled and deveined 1 carrot, finely diced 2 or 3 green onions, finely sliced |
Here's how to make it:
Bring a large pot of water to a boil. Add salt and reduce to a slow boil or simmer.
In a small saucepan, cook shallot and giner in wine until liquid is reduced to about a tablespoon. Remove from the heat and begin whisking in butter, one piece at a time. Add the next piece when the previous one has melted. Then whisk in lime zest and juice. Salt and pepper to taste.
In a large heavy pan over moderately high heat, saute seafood with carrot and green onions with salt and pepper to taste, stirring about 2 minutes until the seafood is cooked through and vegetables are tender. Keep warm until pasta (won tons) are ready.
Add won tons to boilling water and cook briefly, until al dente. Drain in a colander.
Spoon a little sauce one a plate, then place won ton over sauce. Spoon seafood mixture onto pasta, add sauce, top with another won ton, then do a second layer of seafood. After topping with another won ton, spoon a little more sauce over the top and sprinkle green onions around the plate.
Send your questions and comments to me at chefjim@kitchenguy.biz