Crab Rangoon With Pineapple-Chile Dipping Sauce - cooking recipe

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

Preparation

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.
Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeno, and lime juice in a bowl; gently fold in crab.
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\u00b0 in a pan over med.-high.
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.