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Crab Rangoon Recipe - Crab
Rangoon Dip - How To Make Crab Rangoon |
If we talk about traditional family restaurants, the Crab Rangoon is actually made up of crabmeat but in Chinese restaurants, they serve a mixture of crab meat and cream cheese, a touch of garlic and Worcestershire sauce, which is then served with wonton deep fried skins along with sweet and sour dipping sauce.
Ingredients for Crab Ragoon
Wonton Sheets / Square sheets 7Cream cheese – 5tbsp
Crabmeat chunks cooked - 1 cup
Cilantro chopped – 3tbsp
Scallions chopped – few stems
Carrots minced – 2tbsp
Soya sauce – 1 tbsp
Shaoxing wine – 1tbsp
Sesame oil – for greasing
White pepper – ¼ tsp
Sugar – ¼ tsp
Oil – for deep frying 2cups as per required
- Filing: take a bowl and add cream cheese, imitated crab meat, scallions, cilantro, carrots, soya sauce, Shaoxing wine, white pepper, sugar and sesame oil.
- Mix all the ingredients in a bowl and give 15 minutes rest.
- After 15 minutes place the filling in the middle of a wonton wrapper.
- Use some water on the wonton sheet edges and fold the two ends together.
- Then fold the other ends. Make sure there is no space for oil to enter in the filling while frying.
- Prepare all at once and deep fry the crab rangoons until it get to golden brown colour evenly on all the sides.
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Tags:
Seafood