Crab Rangoon With Pineapple-chile Dipping Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
• 3 arrange 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.
• 4 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.