CRABMEAT WONTONS, PINEAPPLE SAUCE

Crabmeat Wontons, Pineapple Sauce

1 1/2 cups fresh pineapple, diced

1/2 cup sugar

1/2 cup water

2 teaspoons chili-garlic sauce

1 lime, juice of (just the juice)

4 ounces cream cheese, softened

1 tablespoon minced fresh cilantro

2 teaspoons scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon sugar

1 teaspoon jalapeno, seeded, minced

1/2 lime (just the juice)

1 cup crabmeat (4 oz.)

32 wonton skins

1 cup vegetable oil

Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5–8 minutes. Puree until smooth; set aside.

Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeno, and lime juice in a bowl; gently fold in crab. 

Place wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350

̊in a pan over med.-high.

Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.