How to Easily Master Crab Rangoon at Home?

Crab Rangoon is packed with flavors and it’s served in most of the Chinese American restaurants. Some say it’s originated in San Francisco starting in the 1950s. But I can tell you one thing. It isn’t real Chinese food.

7 wonton sheets
3 ounces of crème cheese
a handful of chopped imitated crab meat
2 tablespoons of chopped scallions
1 tablespoon of chopped stems of cilantro
1 teaspoon of minced carrots
1 tablespoon of soy sauce
1 tablespoon of Shaoxing wine
a dash of sesame oil
a pinch of white pepper
a pinch of sugar
2 quarts of oil

To make the filling, in a bowl, add 3 ounces of crème cheese, a handful of chopped imitated crab meat, 2 tablespoons of chopped scallions, 1 tablespoon of chopped stems of cilantro, 1 teaspoon of minced carrots, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, a dash of sesame oil, a pinch of white pepper, a pinch of sugar.

Place about 1 tablespoon of the filling in the middle of a wonton wrapper. Tab some water on the outer edges of the wrapper and fold the two ends of the wrapper together. Then fold the other two ends.

In a pot, add about 2 quarts of oil, and heat to 350 degrees. Deep fry the crab Rangoon until golden brown for about 5 minutes.

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