Saturday, January 30, 2010

Crab Ragoons & Avacado Egg Rolls

*Important note: We baked both the egg rolls & ragoons to make them healthier Substitute the oil for a light eggwash, then bake at 350 until they are as crisped as you like. You still have the crunch, but lose that nice oil flavor. At least you dont have to feel guilty afterwards though. If you find that the end product is a little to shiney and crisped, just thin out the eggwash next time with a little water." We also used low fat cream cheese. We paired it with brown rice and vegetables.

$11 for the whole meal.
Time: 1 hour ( a little long, but was fun making them together)
Flavor: Good, the dipping sauce is amazing! We didn't have saffron or tamarid, but it was still very flavorful without it. We thought the baked was good, but not as tasty as fried. We will make it again, but change up a few things... like a little less crab & not forget the cumin in the sauce like I did. I'd give it a 3 out of 5.

Cheese Cake Factory Crab Rangoons

• 8 ounces low fat cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1 teaspoon red onion, chopped
• 1/2 teaspoon Lea & Perrins Worcestershire sauce
• 1/2 teaspoon light soy sauce
• freshly ground black pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed
Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Cheesecake Factory Avocado Eggroll

dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onions
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten
1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce

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