Shrimp and Crab Wonton (Viking River)

½ C (170 g) finely shredded cabbage, preferably Savoy

Kosher salt to taste

6 oz (170 g) shrimp and lump crabmeat, chopped

1 C (50 g) spring onions, finely chopped

1 T (14 g) ginger purée, or finely grated ginger

1 tsp (5 g) soy sauce

1 tsp (4 g) sesame oil

1 T (15 g) cream cheese

1 14-oz (398-g) pkg wonton wrappers

2-3 C (473-682 g) vegetable or peanut oil

Combine cabbage, salt, shrimp and crab, onions, ginger, soy sauce, sesame oil and cream cheese in a bowl and mix well. Separate wonton wrappers and arrange on a dry surface. Place a scant tsp of filling in center of each wrapper; wet edges and seal by bringing opposite corners together, forming a triangle. Bring 2 remaining corners together toward center and seal with a pinch.

Preheat oil in a medium saucepan over medium heat. Working in batches, fry wontons until golden brown, about 6 minutes. Remove with a slotted spoon and transfer to paper towels. Serve hot with your favorite dipping sauce, such as hoisin; sweet and sour or Chinese mustard.