Wonton Strips with Spicy Crab and Bacon Stir-Fry

Wonton Strips with Spicy Crab and Bacon Stir-Fry

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 6

One of my favorite recipes from Corinne Trang’s cookbook Noodles Every Day (Chronicle Books, June 2009), not only is this dish teeming with lovely flavors, colors and textures, it is a also a unique and fun way to use dumpling wrappers. Serve it on a chilly spring evening to warm your belly. For a change, you can substitute cooked shrimp in place of the crabmeat.


  • 1 pound fresh square dumpling wrappers, cut into 1/4- to 1/2-inch strips
  • 1 to 2 tablespoons vegetable oil
  • 8 ounces sliced bacon
  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 2 green onions, trimmed, minced (green and white parts)
  • 2 lemongrass stalks, trimmed to 8 inches and grated
  • 3 to 4 red Thai chilies, stemmed, seeded and minced
  • 12 to 16 ounces lumb crabmeat
  • 1 cup fresh shelled green peas or frozen peas (thawed)
  • Fish sauce
  • Freshly ground black pepper


  1. Bring a medium pot of water to a boil over high heat. Cook dumpling-wrapper noodles until tender yet firm, about 1 minute. Drain, toss with the oil, and divide among 6 soup bowls or plates.
  2. In a wok or large skillet over high heat, stir-fry the bacon until it renders its fat and is crispy, 3 to 5 minutes.
  3. Add garlic, shallot, onions, lemongrass and chilies, and stir-fry until golden, about 5 minutes. Add crabmeat and peas, tossing well to combine.
  4. Season with fish sauce and pepper to taste. Divide among the servings of noodles, tossing to combine. Serve hot.


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