Ingredients

How to make it

  • FOR THE WON-TONS: Sear the shrimp well and chop it into small bits. Chop the scallions finely. Put these together into a mixing bowl along with the crab meat and gently combine them with the cream cheese. Season with the sesame oil, the salt and pepper.
  • Depending on how many you will need they may be made in various sizes – You be the judge. Only make sure that they are tightly sealed with the egg and fried completely crisp.
  • FOR THE BROTH: Cut the carrots and the celery en julienne and slice the mushrooms very thinly. Cut the spinach into a thin chiffonade.
  • Saute the carrot, celery and the mushrooms in the butter until they are halfway cooked. Add scallops and cook them until they are halfway done. Put in the garlic and ginger and cook for 30 seconds whereupon dash in the wine and cook the kick out it (about 30 additional secs.)
  • Dump in the wine – Cook further 30 seconds then add the stock. Season with the soy or oyster sauce and cook only so long that the vegetables and scallops are done – Toss in the spinach about 45 seconds before.
  • FOR THE SAUCE: Peel and de-core the plumbs. Puree the plumb flesh and mix it together with the oil, tamari, sriracha, and the broth. Chop the garlic and ginger finely and add them too along with the sugar and the crushed pepper.
  • TO SERVE: Under-dress some shallow bowls with the broth and stack 2-4 of the very freshly fried wontons in the centre, depending on their size. Drizzle a little of the sauce in the broth (you shall not need much) and then swirl it around to make it pretty.
  • Otherwise make up a large platter the same way and the sauce can be set off to the side.

Reviews & Comments 2

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  • mark555 3 years ago
    Wow, you have a lot going on with this one. It looks fantastic, I can't say that I would be able to convince Mrs Fudd that we should do this one. Shrimp and Crab are always at a premium in the center of the country. But then again it looks too good to pass up.
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  • elgourmand 3 years ago
    The Hidalgo accepts the challenge but there is not one plumb in Samoa and it's winter in NZ so the sauce will be made with some very nice plumb preserves he happens to have. He also says bugger your Szechaun pepper. Delightfully convoluted, as usual. RJ
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