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Chef Bill Fuller's Chinese New Year Recipes

Chef Bill Fuller stopped by PTL today to show off some delicious recipes to celebrate Chinese New Year!

Soba Chinese New Year Dishes

Crab and Shrimp Wonton, Green Chili Vinaigrette

  • 6 oz. Chicken breast
  • 3 oz. Shrimp
  • 1 Tbs. Fish sauce
  • 1 tsp. Black pepper
  • ¼ C. Sliced scallion
  • Zest and juice of 2 limes
  • 1 # Jumbo lump crabmeat
  • Neutral oil to fry
  • 2 doz. Wonton wrappers
  • Green Chili Vinaigrette

1. Place chicken, shrimp, fish sauce, and pepper in the bowl of a small food processor. Puree well.
2. Add in lime zest and juice and scallions. Pulse until mixed.
3. Spread out in a shallow bowl. Add crab and gently fold together retaining the integrity of the lumps.
4. Make packages by placing about 1 ½ oz. of the filling into the center of each wrapper. Pull up the edges making a small parcel.
5. Heat a medium skillet to medium heat. Add oil.
6. Place wontons into skillet being careful to not crowd. When the bottoms are well browned, add approximately ½ C. water and cover immediately.
7. Allow to steam until filling is cooked and wonton is pliable.
8. Serve atop a smear of Green Chili Vinaigrette.

Green Chili Vinaigrette

  • 1 ea. Shallots, peeled and rough chopped
  • 3 ea. Scallions, sliced thinly
  • 1 ea. Jalapenos (deseeded)
  • 2 Tbs. Fish sauce
  • 1 Tbs. Brown sugar
  • 1 ea. Limes, zest and juice
  • 3 ea. Kaffir lime leaves
  • ¼ C. Chopped cilantro
  • ¾ C. Basil leaves
  • ¼ C. Mint leaves
  • ½ ea. Avocados

1. Place shallots, scallions, jalapeno, fish sauce, brown sugar, and lime zest and juice in blender. Puree well.
2. Add herbs and avocado. Puree well.
3. Hold until ready to use.

White Plum and Black Sesame Scallop

  • 8 ea. Really huge sea scallops – must be fresh and delicious and giant
  • 2 tsp. White plum powder
  • Salt and pepper
  • 2 Tbs Toasted black sesame seeds
  • 1 tsp. sliced ginger
  • 1 Tbs. Butter
  • 1 ea. Baby bok choy, rough chopped
  • Neutral oil
  • Lemongrass Sauce

1. Make sure sea scallops are clean. Remove side muscle. Check faces for shell fragments and bits of grit.
2. Dry the scallops well and season with white plum powder, salt and pepper.
3. Add a couple of tablespoons oil to the skillet. When hot, sear scallops browning well on both sides. Cook to just medium rare.
4. While cooking scallops, heat ginger and butter in a skillet. Add bok choy and just wilt.
5. Also, toast black sesame seeds.
6. Place a pile of bok choy on the plate. Add a smear of Lemongrass Sauce beside it.
4. Place 2 scallops on each smear. Sprinkle toasted black sesame seeds and White plum powder atop.

Lemongrass Sauce

  • 2 ea. Stalks lemongrass
  • 1 Tbs. Salt
  • 1 tsp. Ground black pepper
  • 1 C. Brown S\sugar
  • 2 C. White vinegar
  • 1 ½ C. Kecap Manis (Sweet Soy)

1. Smash and mince the bottom 4-5 inches of lemongrass.
2. Combine in saucepot with remaining ingredients.
3. Bring to a boil. Reduce to a simmer and cook for 10 minutes.
4. Puree and strain if necessary.

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