Crab Rangoon
Crab Rangoon is a popular appetizer easily found at any Chinese restaurant in the US. Wonton wrappers are stuffed with cream cheese and imitation crab or real crab meat and fried to golden brown crispy perfection, served with a sweet chili sauce, adding a bit of a sweet and sour kick. Follow this recipe and make them as good as any Chinese restaurant.
Ingredients
Cooking Instructions
step 1
Add the Cream Cheese (2/3 cup), Imitation Crab (4 oz), Scallions (4 Tbsp), Soy Sauce (1 tsp), Worcestershire Sauce (1 tsp), Granulated Sugar (1/2 tsp), Ground Ginger (1/2 tsp), and Ground Black Pepper (1/2 tsp) to a mixing bowl, and mix until well combined.
step 2
Layout the Wonton Wrappers (20), and place about 2-3 tsp filling into the center of each wrapper. Dab the edges with a bit of water, fold two opposing ends of the wrappers together, and pinch only the tip. Then lift the other two edges and pinch to seal tight. Make sure there’s no leakage.
step 3
Add Cooking Oil (4 cups) to the pan, and heat up over medium heat until reaches 325 degrees F (165 degrees C). Add a few pieces of Rangoon at a time (do not overcrowd) and fry for 2 minutes on both sides or until golden brown.
step 4
Remove from the pan and transfer to a cooling rack or paper towel-lined tray. Repeat frying with other batches.
step 5
Serve hot with Sweet Chili Sauce (4 Tbsp).
