SURIMI CRAB CAKES RECIPES

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LOBSTER WONTON AND CORN CHOWDER | KAREN'S KITCHEN STORI…



Lobster Wonton and Corn Chowder | Karen's Kitchen Stori… image

Home made wontons filled with lobster and gently cooked in a delicious fresh corn chowder!

Provided by Karen's Kitchen Stories

Total Time 2 hours 30 minutes

Prep Time 1 hours

Cook Time 1 hours 30 minutes

Number Of Ingredients 16

5 large or 6 small ears of corn
1 medium brown or yellow onion, chopped
1 trimmed lemongrass stalk, chopped
1/2 head of garlic, sliced in half widthwise, no need to peel
2 quarts water
1- 14 to 15 ounce can of unsweetened coconut milk
1 cup (140 grams) peeled and cut into 1/2 inch dice Idaho or Yukon Gold potato.
1 tablespoon curry powder
Salt and freshly ground black pepper
Handful of cilantro leaves, chopped
Two scallions, thinly sliced
Lime wedges
10 ounces cooked lobstser meat, finely chopped
2 teaspoons fresh lemon juice
Salt
24 to 28 dumpling or wonton wrappers

Steps:

  • Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
  • Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
  • Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
  • Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
  • Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
  • Add salt and freshly ground black pepper to taste. Don't skimp.
  • Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
  • Serve with the cilantro, scallions, and lime wedges.
  • Stir together the lobster meat, lemon juice, and salt in a bowl.
  • Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
  • Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
  • Press out any excess air.
  • Repeat with the rest of the wrappers and lobster meat.

Nutrition Facts : Calories 348.96, FatContent 12.37, SaturatedFatContent 7.25, CarbohydrateContent 53.66, FiberContent 3.63, SugarContent 4.72, ProteinContent 9.65, SodiumContent 828.56, CholesterolContent 5.61

LOBSTER WONTON AND CORN CHOWDER | KAREN'S KITCHEN STORI…



Lobster Wonton and Corn Chowder | Karen's Kitchen Stori… image

Home made wontons filled with lobster and gently cooked in a delicious fresh corn chowder!

Provided by Karen's Kitchen Stories

Total Time 2 hours 30 minutes

Prep Time 1 hours

Cook Time 1 hours 30 minutes

Number Of Ingredients 16

5 large or 6 small ears of corn
1 medium brown or yellow onion, chopped
1 trimmed lemongrass stalk, chopped
1/2 head of garlic, sliced in half widthwise, no need to peel
2 quarts water
1- 14 to 15 ounce can of unsweetened coconut milk
1 cup (140 grams) peeled and cut into 1/2 inch dice Idaho or Yukon Gold potato.
1 tablespoon curry powder
Salt and freshly ground black pepper
Handful of cilantro leaves, chopped
Two scallions, thinly sliced
Lime wedges
10 ounces cooked lobstser meat, finely chopped
2 teaspoons fresh lemon juice
Salt
24 to 28 dumpling or wonton wrappers

Steps:

  • Cut the kernels from the cobs and set the kernels aside. Place the cobs, onions, lemongrass, and garlic into a 6 quart saucepan or Dutch oven and add the water.
  • Bring the pot to a boil and then reduce the heat to a simmer. Cook, partially covered, for one hour.
  • Using tongs, remove the corn cobs from the pot and discard. Skim out all of the rest of the solids (onion, lemongrass, and garlic) with a skimmer or a fine mesh sieve.
  • Stir in the coconut milk, half of the corn kernels, the diced potato, and the curry powder. Return to a simmer, and cook, partially covered, for 10 minutes. The potatoes should be fully cooked and tender.
  • Turn off the heat and puree the soup with an immersion blender until very smooth. You can also use a stand blender by blending it in batches.
  • Add salt and freshly ground black pepper to taste. Don't skimp.
  • Add the rest of the corn kernels. Bring the soup back to a boil and then reduce the heat to a simmer. Add the wontons and simmer for about 5 minutes.
  • Serve with the cilantro, scallions, and lime wedges.
  • Stir together the lobster meat, lemon juice, and salt in a bowl.
  • Working with one wonton/dumpling wrapper at a time, place two teaspoons of the lobster in the center.
  • Dip your finger into a bowl of water and spread the water around the rim of the wrapper. Draw the center of both halves of the wrapper together and seal, and then seal the wrapper all around to form a half moon.
  • Press out any excess air.
  • Repeat with the rest of the wrappers and lobster meat.

Nutrition Facts : Calories 348.96, FatContent 12.37, SaturatedFatContent 7.25, CarbohydrateContent 53.66, FiberContent 3.63, SugarContent 4.72, ProteinContent 9.65, SodiumContent 828.56, CholesterolContent 5.61

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