Post by Charity on Feb 26, 2005 14:28:04 GMT -5
Crab Rangoon
Yields 48
INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teasthingy red onion, chopped
1/2 teasthingy Lea & Perrins Worcestershire sauce
1/2 teasthingy 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, as needed
PREPARATION:
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 wonton.
Add about 1 teasthingy 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 sthingy and drain on paper towels.
Yields 48
INGREDIENTS:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teasthingy red onion, chopped
1/2 teasthingy Lea & Perrins Worcestershire sauce
1/2 teasthingy 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, as needed
PREPARATION:
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 wonton.
Add about 1 teasthingy 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 sthingy and drain on paper towels.