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Wonton Strips with Spicy Crab and Bacon Stir-Fry

Friday, 01 May 2009

Description

Square dumpling wrappers are not just for making dumplings. They can also be cut into short, 1/4- to 1/2-inch-wide strips and cooked with delicious results. This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception. Feel free to add the fresh chilies to your taste. I do not use oil for this stir-fry. The bacon usually has enough fat for stir-frying the other ingredients.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Seafood

Pork

Chile peppers

Cooking Method

Stir-Fry

Boil

Chile

Thai

Serves

1 pound fresh square dumpling wrappers, cut into 1/4- to 1/2-inch-wide strips or 1 pound fresh broad rice noodles
1 to 2 tablespoons vegetable oil
8 ounces sliced bacon
1 large garlic clove, minced
1 large shallot, minced
2 scallions, trimmed and minced
2 lemongrass stalks, trimmed to 8 to 10 inches and grated
3 to 4 red Thai chilies, stemmed, seeded, and minced
12 to 16 ounces lump crabmeat
1 cup fresh shelled green peas, or frozen peas, thawed
Fish sauce
Freshly gound black pepper

Wonton Strips with Spicy Crab and Bacon Stir-Fry

Methods/steps

Bring a medium pot of water to a boil over high heat. Cook the dumpling-wrapper noodles until tender yet firm, about 1 minute. Drain, toss with the oil, and divide among individual soup bowls or plates.

In a wok or large skillet over high heat, stir-fry the bacon until it renders its fat and is crispy, 3 to 5 minutes. Add the garlic, shallot, scallions, lemongrass, and chilies, and continue to stir-fry until golden, about 5 minutes. Add the crabmeat and peas and toss well. Season with the fish sauce and pepper to taste and divide among the servings of noodles. Serve hot.

Additional Tips

This recipe appears in the book excerpt "Noodles Every Day"

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