Crab Rangoon
Crispy wonton parcels filled with a creamy crab and cheese mixture, perfect for dipping in Thai sweet chili sauce.
Equipment
Ingredients
Filling
crab meat (drained)
200 g
cream cheese (softened)
225 g
green onion (finely_chopped)
30 g
garlic (minced)
2 cloves
worcestershire sauce
5 ml
salt
2 g
black pepper
1 g
Wrappers
wonton wrappers
24 piece
Frying
vegetable oil
500 ml
Instructions
Prepare the filling
Mix cream cheese with crab meat, green onions, garlic and seasonings until smooth.
Fill the wonton wrappers
Place a teaspoon of filling in the center of each wonton wrapper and seal the edges with water.
Heat the oil
Heat vegetable oil in a deep pot to 180°C for frying.
Fry the Crab Rangoon
Fry the filled wontons in batches until golden brown and crispy, about 2-3 minutes per batch.
Drain and serve
Remove from oil and drain on paper towels. Serve hot with Thai sweet chili sauce.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness.
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