Crab Rangoon Recipe

食材

8oz Crab Meat

3 Tablespoons sliced green onions

8oz cream cheese

1 teaspoon Worcestershire sauce

1/2 teaspoon freshly grated ginger

1/2 teaspoon garlic powder

20 square wonton wrappers

Small egg, beaten for sealing

Oil for frying

步驟

Place the crab meat, cream cheese, Worcestershire sauce, garlic powder and green onions in a bowl. Stir to combine.

Line a baking tray with parchment and make enough room in your freezer to fit this tray. Open up the won ton pastry and cover with a damp tea towel. Whisk a small egg and have a pastry brush ready. Take out 3-4 pastry skins at a time and brush around the outer square. Place a round teaspoon of filling in the centre and gather two opposing corners up and seal. Take the other two opposing corners and seal these up making sure to pinch firmly on all seals and making a four point square. Place on the tray and repeat until all rangoons are made. Slide this tray into the freezer and freeze for 15 minutes.

Heat 2 inches oil in a wok or frying pan until it reaches 180C/350F. Line a plate with a double layer of paper towels. Carefully place the rangoons in the hot oil but do not overcrowd (I fried around 7 at a time) and fry for 1 minute, then turn over and fry for 1 more minute. Place on paper towel lined plate. Serve hot or cold with sweet chilli sauce.

筆記

Freeze the wontons for about 15 minutes before cooking