Abalone Wontons
INGREDIENTS
Appetizer for Six people (24 pieces)
- 1 package of regular thickness dumpling or wonton wrappers.
- 2 pounds of clean fresh abalone
- 1/4 small purple cabbage
- 1 large carrot
- 3 green onions
- 2” of ginger root
- 1/8 cup sesame oil
- 2 tablespoons cup soy sauce
- 2 teaspoons Asian black vinegar or balsamic vinegar
- 2 teaspoons of Siracha garlic chili paste
- 1 egg
PREPARATION
- Blanch fresh abalone in boiling water for one minute.
- Remove abalone from boiling water, let cool, then chop into small pieces.
- Place small pieces into food processor and mince into very small pieces.
- Using a cheese grater shave carrots, cabbage, ginger, and green onion on one of the smallest hole options.
- Add all shaved ingredients, sesame oil, soy sauce, black vinegar, Siracha, and raw egg into the food processor and mix for a couple minutes.
- Add mixture via teaspoon to wonton wrappers and place in deep fryer.
- Once crispy remove and let dry on paper towels.
- Serve with a 40%/40% soy sauce and black vinegar, and 20% Siracha mixture for dipping.
WINE PAIRING
Sémillon white wine is perfect for these abalone wontons because is has a moderate body, is mild in acidity, and provides a zesty, slightly fruity taste while not as strong as Sauvignon Blanc or Chardonnay. This wine is perfect for abalone because it will lighten the richness of the thick mollusk.
