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Southwestern Fullblood Wagyu Pulled Beef Wontons with Lime Chipotle Crema
Prep Time: 20-30 Minutes
Cook Time: 2-3 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Matt Spinner, Executive Chef at Ushabu, Cleveland
Lime Chipotle Crema
PREPARING THE FULLBLOOD WAGYU WONTONS
Lay out the wonton wrappers, 6-8 wrappers at a time (too many at once will cause them to dry out).
Put 1 tablespoon (about half an ounce) of the cooked/pulled Fullblood Wagyu beefinto the center of each wonton.
Using your index finger dipped in the water, wet all 4 edges of the wontons. Fold the wonton diagonally to make a triangle, and press forcefully to create a seal.
Pick up your newly formed triangle, and fold the most acute corners around your finger, making them touch, and then press to seal. Set aside.
Continue this process until you’ve completed all of the Fullblood Wagyu beef wontons.
PREPARING THE LIME CHIPOTLE CREMA
Remove the liquid from the chipotle peppers en adobo (reserve the actual peppers for later use). You’ll only need the liquid for this recipe.
Combine the liquid from the chipotle peppers, sour cream, and juice from 2-3 limes in a mixing bowl.
Whisk together all ingredients.
Season to taste with a pinch of salt and a pinch of sugar.
Pour 8 cups of vegetable oil in your pot (for frying) or tabletop fryer.
Fry the wontons, a few at a time, at 350°F until they are golden and crispy (it usually takes 2-3 minutes per batch).
Continue frying the wontons in batches until all of of the Fullblood Wagyu beef wontons are cooked.
Place 4 wontons on each plate or bowl, whichever you prefer.
Serve the Southwestern Fullblood Wagyu wontons with the lime chipotle crema, and enjoy!
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