Crab rangoon
Food Wishes · ♥ 8.7K likes · 734.9K views · 74 min video
Read about crab in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb cream cheese
- ½ lb crab meat
- green onions
- 1 cloves garlic
- soy sauce
- Worcestershire sauce
- Asian fish sauce
- ¼ tsp toasted sesame oil
- freshly ground black pepper
- cayenne pepper
- salt
Mix half a pound of cream cheese with an equal weight of crab meat, sliced green onions, crushed garlic, soy sauce, Worcestershire, fish sauce, a quarter teaspoon of toasted sesame oil, black pepper, cayenne and a big pinch of salt with a fork, thoroughly.
Crab and cream cheese filling
Clean down the sides, cover with plastic and rest in the fridge an hour or two to let the flavours develop; optional.
- ketchup
- Sriracha hot sauce
- rice vinegar
- brown sugar
- wonton wrappers
Whisk ketchup, sriracha, rice vinegar and brown sugar into a sweet and sour dipping sauce and set aside.
- water
Keep the square wonton skins under a moist paper towel. Paint one all over with water on a finger.
- 1½ tsp filling
Place about a teaspoon and a half of filling in the centre, bring opposite corners together without squeezing the tops, gather all four corners at the bottom and work upward, pushing out the air and sealing the edges, especially where they meet in the centre.
- frying oil
Fry in 350 degree oil about three minutes, no more than six at a time, until golden brown and crispy; move them around with a strainer after about a minute so all the edges cook.