Crab Rangoon
Ingredients
Filling
Crab meat (drained)
200 g
Cream cheese (softened)
200 g
Green onion (sliced)
2 pcs
Garlic (minced)
2 pcs
Worcestershire sauce
5 ml
Black pepper
1 g
Wrappers
Wonton wrappers
24 pcs
Egg (beaten)
1 pcs
Frying
Vegetable oil
500 ml
Instructions
Prepare the filling
In a mixing bowl combine cream cheese, crab meat, sliced green onions, minced garlic, Worcestershire sauce and black pepper. Mix until smooth.
Fill the wonton wrappers
Place 1 teaspoon of filling in the center of each wonton wrapper. Brush edges with beaten egg and fold into triangles, pressing edges firmly to seal.
Heat the oil
Pour vegetable oil into a deep pan or wok and heat to 180°C.
Fry the rangoon
Fry the wontons in batches for 2–3 minutes per side until golden brown and crispy.
Drain and serve
Remove rangoon from oil and drain on paper towels. Serve immediately while hot.
Original recipe
Storage
Best served fresh. Reheat in air fryer or oven to restore crispiness.
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