Crab Rangoon (Crab & Cream Cheese Wonton)
Crab rangoons are deep-fried wontons stuffed with cream cheese and crab meat filling, and are apparently classified as Chinese cuisine. But I’ve to admit that
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15-20 wonton wrappers ($0.75)
- 120 g Laughing Cow cream cheese ($3.65)
- 90 g crab meat ($2.385)
- 1 clove garlic (minced ($0.028))
- 2 stalks spring onion (chopped ($0.20))
- pinch of salt (optional)
Instructions
- 1
Mix cream cheese, crab meat, garlic, spring onion and salt (optional) together in a bowl. Ensure that the mixture is not overly wet otherwise it may cause the wonton wrapper to burst while deep frying.
- 2
Moisten the four edges of each wonton wrapper with water or egg, then add a teaspoonful of cream cheese and crab meat filling in the center of the wonton wrapper. Bring all four corners of the wrapper to the center, then seal the wrapper tightly. You can fold the wonton wrapper into any shape you prefer.
- 3
Heat a pot of oil till hot, around 180°C. Deep fry the crab rangoons in batches, until crispy and golden brown. Remove and drain away excess oil on paper towels. Serve with chilli sauce if preferred.