Crab Rangoon
Makes 20 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
Ingredients:
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying
Method:
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well. Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper. Dab some water on the outer edges of the wonton wrapper and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel pictured below. Pinch to seal tight and make sure that there is no leakage.
image: http://rasamalaysia.com/wp-content/uploads/2014/08/crab_rangoon.jpg
Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit before serving them with sweet and sour sauce.
Cook’s Notes:
Use real crab meat if possible. My crab rangoon is based on the version I had in Chinese buffet restaurants, with imitation crab meat.
Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
To make the sweet and sour sauce, please refer to my sweet and sour pork recipe.
Don’t serve the crab rangoon immediately after deep-frying as the filling will be too hot!
To make the sweet and sour sauce, please refer to my sweet and sour pork recipe.
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image: http://rasamalaysia.com/wp-content/uploads/2014/09/ginger_garlic_baked_chicken.jpg
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