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    • #345690
      Avatar for mosmos
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      Crab Rangoons
      2 oz cooked lump crab meat
      2 oz cream cheese, softened
      1 scallion, minced fine
      1/2 tsp curry powder
      1/4 tsp kosher salt
      8-12 wonton wrappers
      Peanut, canola or vegetable oil for frying
      Dipping sauce:
      1 tbs soy sauce
      1 tbs rice vinegar
      1 tbs Thai sweet chilie sauce
      1 tsp chile-garlic sauce
      For the dipping sauce, whisk together all ingredients. Mix the crab, cream cheese, scallion, curry powder and salt, trying not to shred the crab too much.

      Fill a small bowl with a few tablespoons of water. If your wonton wrappers are rectangular rather than square, trim them into squares.
      Lay out the wonton wrappers on a clean, dry surface. Place a heaping teaspoon of the crab filling in one corner of each wrapper.
      Working with two or three at a time, dip your finger into the water and moisten the edges of the wonton wrappers. Fold the corners together over the filling to form a triangle. Press the edges of the wrapper together so they adhere. (You can do this ahead of time, but cover the wontons with plastic wrap so they don’t dry out.)
      Meanwhile, heat about three inches of oil in a deep, heavy pot to 360F.
      Carefully add the wontons to the oil and fry, turning once or twice, for 4-6 minutes or until deep golden brown on both sides. (Depending on the size of your pot and how many wontons you have, you may want to do two batches.) Remove the wontons and place on a rack or paper towels to drain (if using paper towels, remove the wontons after a minute or two so they don’t reabsorb the oil). Serve hot with dipping sauce.
      clock smilie

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