Hong
Kong Noodle Inc.
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Hong
Kong Noodle Inc.
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Wonton Napoleons
Vegetable oil for frying
Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Using tongs and working with 1 wonton at a time, submerge wontons into hot oil, frying until golden brown, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain (wontons will continue to color slightly as they cool). Sprinkle fried wontons with cinnamon. Cool completely.
To
Assemble:
1
tablespoon olive oil
In a
saute pan, heat the olive oil. When the oil is hot, add the carrots, cabbage
and crawfish. Season with salt and pepper. Saute the mixture for 2 minutes.
Add the shallots and garlic and saute for 1 minute. Remove from the heat and
stir in the sesame oil, cilantro leaves, and peanuts. Season with salt and
pepper. Bring a pot of salt water to a boil. Spoon a tablespoon of the
filling in the center of each wonton wrapper. With water, slightly wet the
edges of each wonton. Bring one corner of the wrapper to the other, forming
a triangle, seal the edges tightly. Poach 1/2 of the wontons in the boiling
water for 1 to 2 minutes, or until the wontons start to float. Remove from
the water and drain. Bring the pot of water back to a boil and poach the
remaining wontons. In a saute pan, heat the 1 tablespoons of olive oil. When
the oil is hot, carefully add 1/2 of the wontons, one at a time, and pan-fry
the wontons for 1 minute and remove from the pan. Add the remaining oil and
continue to pan-fry the remaining wontons. To assemble, spoon 1/4 cup of the
sauce in the center of each plate. Arrange 6 wontons in the center of the
sauce. Garnish with long chives.
Hot Crispy Wontons Stuffed with Chocolate and Bananas
milk
chocolate candy bars
The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead. Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream Shrimp on Wonton Crackers with Slaw
3
(16-ounce) packages wonton skins, thawed
Slaw:
Marinade: 60 large shrimp, peeled, deveined, and cooked (about 3 pounds) Preheat oven to 350 degrees F. Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container. Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat. Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
To
assemble: place a small amount of snow pea slaw on wonton cracker. Top with
2 shrimp halves, cut side down. Garnish with black sesame seeds and mint
before serving.
1 pint
fresh raspberries
Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat. Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks. Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins. In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels. Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste. Lobster Nachos with Asian Guacamole and Spicy Sour Cream
20
wonton wrappers, thawed if frozen
For
guacamole:
1/2 cup
sour cream Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature. Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt, to taste, and remaining guacamole ingredients. Stir in additional lime juice, to taste. In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
Top
guacamole with lobster and sour cream mixture and serve with fried wontons. Wonton Wrapped Shrimp
1
tablespoon minced garlic
Combine
garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in
a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.
Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.
Cilantro
Lime Dipping Sauce:
Combine
fish sauce, vinegar, lime juice, mirin, and Sriracha sauce. Just before
serving stir in cilantro. Divide sauce among 4 small bowls for dipping and
serve with the Wonton Wrapped Shrimp. Fried Chocolate Bananas
3/4 cup
melted semi-sweet chocolate
Preheat the fryer. Spread 1 tablespoon of the melted chocolate over each wonton, leaving a 1/2 inch border. Place the banana on the bottom edge of each wonton. Lightly wet the edges of each wonton with the butter. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wonton securely, pressing to close. Fry until the bananas are golden, about 3 minutes, stirring constantly for overall browning. Remove and drain on paper towels. Sprinkle with the powdered sugar. To serve, place a scoop of the ice cream in the center of each shallow bowl. Lay two of the fried bananas next to each scoop of ice cream. Drizzle with the chocolate sauce Egg Rolls
4
tablespoons vegetable oil
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes. In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp. Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients. In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
Dipping
Sauce:
Combine all ingredients in a bow Pot Stickers
Filling:
Round
wonton wrappers In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified. Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook. Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.
Dipping
Sauce:
Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
Yield:
approximately 1 1/2 cups dipping sauce Asian Chowder
1
tablespoon olive oil
In a large saucepan, heat the olive oil. When the oil is hot, saute the bok choy, carrots, water chestnuts, straw mushrooms and cloud mushrooms. Saute for 3 to 4 minutes or until the vegetables wilt. Season with salt and pepper. Stir in the snapper. Whisk in the fish stock, milk and coconut milk. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 to 20 minutes. Season the chowder with the black sesame seeds and chili pepper. Stir in the cilantro and seaweed. Bring the liquid back up to a boil. Ladle the soup in a shallow bowl. Garnish the soup with the salmon roe and green onions. Serve with the fried wonton wrappers Crab Rangoon Pot Stickers with Hot Mustard Sauce
4 ounces
bacon, chopped
In a small skillet, cook the bacon over medium heat until browned and crispy. Add the onions, garlic, and ginger and cook, stirring, until soft, about 1 minute. Add the crawfish, stir, and remove from the heat. In a bowl, combine the cooked onion mixture, cream cheese, goat cheese soy sauce, hot sauce, green onions, and cilantro, and blend together. Add the Monterey Jack and mix well. Fold in the crabmeat, being careful not to break up the lumps. Adjust the seasoning, to taste. Working 1 at a time, place the egg roll wrappers on a work surface. Spoon about 1/4 cup of the mixture into the center of the wonton and wet the edges. Fold over the sides to form a triangle and press to seal the edges. Set on a baking sheet and cover with a lightly damp cloth to prevent from drying out while assembling the remaining ingredients. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and swirl to coat the pan. Add the crab rangoons and brown on both sides, about 2 minutes per side. Once the rangoons are well browned, add a little water and cover. Cook an additional 2 minutes. Arrange the crab rangoons on a platter. Serve hot with the dipping sauce.
Emeril's
ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine
all ingredients thoroughly.
Hot
Mustard Sauce:
Whisk
together mustard, vinegar, water, sesame oil, lime juice, honey, and ginger.
While whisking, drizzle in the peanut oil. Chow Mein-Noodle Haystacks
2 ounces
spaghetti, or 5 ounces packaged fried chow mein noodles
Rocky
Road Chow Mein-Noodle Haystacks:
White-Chocolate Chow Mein-Noodle Haystacks: In a large pot of boiling water, cook the spaghetti until tender. Drain well, then toss with 1 teaspoon of vegetable oil to prevent sticking. In a skillet or electric fryer, heat 1-inch of oil to 365 degrees. Working in batches of 3 or 4 tangled strands, fry the spaghetti until golden brown. Let the spaghetti intertwine to form interesting shapes. Drain on paper towels. Break the spaghetti or chow mein noodles into pieces no larger than 1-inch long. In a completely dry bowl or in the top of a double boiler set over barely simmering water, melt the chocolate. Mix in the noodles, coconut, and peanuts. Drop walnut size haystacks of the mixture on a cookie sheet and refrigerate for 30 minutes to set. Served chilled. Rocky Road Haystacks: Stir in chopped marshmallows to the chow mein-noodle haystack recipe.
White-Chocolate Chow Mein-Noodle Haystacks: Substitute white chocolate for
the semisweet chocolate and chopped pecans for the peanuts in the original
chow mein-noodle haystacks recipe. Chinese Chicken Salad
1 1/2
cups crispy chow mein noodles
For the
dressing: In a large bowl combine half of the crispy noodles, chicken, scallions, cashew nuts, corriander and the bell pepper. Make the dressing: In a small bowl whisk together the mustard mixture, soy sauce, vinegar, hoisin sauce, allspice, sugar, and salt and pepper to taste, add the oils in a stream, whisking, and whisk the dressing until it is emulsified.
Toss the
chicken salad with enough dressing to coat and mound it on a platter lined
with the lettuce, and top with the sprouts and remaining crispy noodles
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