SEA LEGS® Apricot and Ginger Wontons
- 1/2 Lb SEA LEGS® Extreme Shred Style Surimi Seafood 416786
- 2 Tbsp Green onion, finely chopped
- 1/4 Cup Water chestnuts, finely chopped
- 2 Tbsp Soy sauce
- 1 tsp Sugar
- 1/2 tsp Sesame oil
- 1/2 tsp Sriracha
- 1 Tbsp Cornstarch
- 1 Tbsp Water
- 16 - 20 each Wonton skins
- 2/3 Cup Granny Smith apples, julienned
- 1/3 Cup Red onion, thinly sliced
- 1/3 Cup Red bell pepper, thinly sliced
- 1/3 Cup Soft goat cheese, crumbled
- FOR THE SAUCE:
- 1 Cup Orange juice
- 2 Tbsp Dried apricots, chopped
- 1/2 Cup Orange sauce
- 1 each Cinnamon stick
- 1 tsp Ginger, finely chopped
- 1 tsp Orange zest
SAUCE: start by bringing the orange juice and apricots to a simmer in a small sauce pan, covered, and let cook for 2 minutes.
Add orange sauce, cinnamon stick, ginger powder, and orange zest, cover, and bring to a low simmer then cook for 5 minutes.
Using a blender, food processor, or immersion blender, remove and reserve cinnamon stick and puree sauce until smooth.
Return cinnamon stick to sauce and refrigerate for 1 hour to allow flavors to marry.
WONTON FILLING: combine SEA LEGS® Surimi with green onion, water chestnuts, soy sauce, sugar, sesame oil and sriracha in a bowl and stir with a spatula until well combined.
Combine the water and cornstarch in a small bowl and set aside.
To create wontons, place a wrapper in the center of your palm and fill with a heaping tablespoon of filling. Dip your finger in the cornstarch slurry and apply to the edges of the skin. Grasp the close side of the wonton skin with your thumb and forefinger and fold toward your fingertips then pinch together. Stand the wonton on its bottom in your palm and pinch the remaining two sides together. The wonton will naturally pleat as it is pinched together, secure it by pinching the center of the pleat and slightly twisting.
Cook wontons either in a steamer for 4-6 minutes until tender or in a fryer for 3-4 minutes until golden brown and crispy.
Toss wontons with apricot and ginger sauce and serve over a salad of apples, red onion, red pepper and then garnish with crumbled goat cheese.