Kale-Crab Rangoon

SAVORY

Oct 1

Ricotta and Chile Sauce

Chef Greg Baxtrom of Olmsted | Brooklyn
Yield: 4 servings

INGREDIENTS:

Chile Sauce:
1 liter orange juice
1 liter glucose syrup
½ liter rice vinegar
500 grams sugar
1 bulb garlic, thinly sliced
3 thin slices ginger
1 Fresno chile, halved
2 tablespoons Szechuan peppercorns
2 tablespoons coriander seeds
1 bunch cilantro, coarsely chopped
3 tablespoons thinly sliced Calabrian chile
Salt
Lemon juice
Lime juice
White soy sauce

To Assemble and Serve:
1 cup picked crab meat
1 cup BelGioioso ricotta con latte
1 cup sautéed and finely chopped kale
Salt
Black pepper
10 to 12 wonton wrappers
Oil for frying

METHOD:

For the Chile Sauce:
In a large pot over medium heat, combine orange, glucose, vinegar, sugar, garlic, ginger, Fresno chile, Szechuan peppercorn, and coriander. Bring to a boil and reduce by half. Remove from heat and add cilantro and Calabrian chile. Season with salt, citrus, and soy. Steep 30 minutes and strain through a chinois; discard solids.

To Assemble and Serve:
In a deep fryer, heat oil to 350ºF. In a bowl, combine crab, ricotta, and kale. Season with salt and pepper. Using a small spoon, portion filling onto the center of each wonton wrapper. Brush the edges of wontons with water. Fold the wonton by bringing two opposite corners of wonton together and pressing edges to seal. Repeat with the other two corners. Fry 3 minutes until golden and crisp; drain. Serve with Chile Sauce.

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