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Yield: 48
Ingredients:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat,
drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce (or
other sauces)
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove
garlic, smashed, peeled, and finely
minced
1 package won ton wrappers
1 small bowl water
Oil for
deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the
remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in
front of you so that it forms a diamond shape. Wet
the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and
spread it out toward the left and right points of
the diamond so that it forms a log or rectangular
shape (otherwise the wrapper may break in the middle
during deep-frying).
Fold over the edges of the wrapper to make a
triangle. Wet the edges with water and press
together to seal.
Keep the completed Crab Rangoon covered with a damp
towel or paper towel to keep them from drying out
while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is
ready (the temperature should be between 360 - 375
degrees), carefully slide in the Crab Rangoon,
taking care not to overcrowd the wok. Deep-fry until
they are golden brown, about 3 minutes, turning
once. Remove with a slotted spoon and drain on paper
towels.
(To make ahead of time, prepare the filling and
stuff the won tons and freeze. Make sure the wontons
are completed thawed before deep-frying).
More delicious Chinese appetizer and
snack recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
