Crab and Fennel Wontons with Mango-Lime Puree

 

PUREE

1 ripe mango, peeled and cut into chunks
Juice of 1 lime
1 teaspoon sambal oelek

1/2 cup canola oil
Salt and freshly ground white pepper

 

2 medium fennel bulbs, 1 finely diced, 1 shaved paper-thin, fronds reserved for garnish
1 tablespoon honey
Juice of 2 limes

1/4 cup chopped chives
4 dashes Tabasco sauce
1
1/2 teaspoons extra-virgin olive oil
1/2 pound lump crabmeat, picked over
Salt and freshly ground white pepper
1 package thin, square wonton skins
1 egg beaten with
1/4 cup water, for egg wash
Canola oil, for deep-frying

 

1. To make the puree, combine the mango. lime juice, and sambal oelek in a blender and blend well. With the machine running, add the oil slowly to create an emulsion. Transfer to a small bowl and season with salt and pepper to taste.

 

2. In a large bowl, combine the diced fennel, honey, half of the lime juice, the chives, Tabasco sauce, and olive oil. Mix; set aside for 10 minutes, then stir in the crab. Season with salt and pepper to taste.

 

3. Place 1 wonton skin on a work surface with 1 corner nearest you. Place 1/2 tablespoon of the filling in the center of the skin, moisten the far sides with the egg wash, and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash, and pinch together to seal. Repeat with the remaining skins and filling.

 

4. In a medium bowl, combine the shaved fennel and the remaining lime juice. Season with salt and pepper and set aside.

 

5. Fill a fryer or medium heavy pot one-third full with the oil. Heat to 375°F over high heat. Add the wontons 6 at a time and fry until golden brown, about 3 minutes. Remove with a large-mesh spoon and drain on paper towels.

 

6. Divide the shaved fennel among 10 plates. Top with 3 wontons, garnish with the mango puree and fennel fronds, and serve.