Crab Rangoon
HB-10619 · Hand-built original · Chinese
Crisp fried wonton parcels filled with crab, cream cheese, Japanese mayo and green onion, served with a ketchup, sriracha and plum dipping sauce.
ChineseAppetizer35 minServes 4040 kcalEgg-freeDiabeticLow Fat / Low CholesterolRenal
Main ingredient: cheese
Pairs well with: fried rice, spring rolls, bok choy, hot and sour soup
Servings:40quantities adjust to match
Ingredients
- 2 cups Crab Meat (Fresh, canned, or imitation crab)
- 8.8 oz Cream Cheese
- 3 tbsp Japanese Mayo
- 1 tbsp Sesame Oil
- 1/2 tbsp Black Pepper
- 1 tsp Salt
- 2 tbsp Soy Sauce
- 40 Wonton Skin
- 3 chopped Green Onion
- 2 grated Garlic
- 2 tbsp Ketchup
- 1 tbsp Sriracha
- 1 tbsp Plum Sauce
Method
- Stir the crab meat, cream cheese, Japanese mayo, soy sauce, sesame oil, green onion, black pepper, salt and garlic together in a bowl until evenly mixed, then leave the filling to rest for 20 minutes.
- Stir the ketchup, sriracha and plum sauce together in a small bowl and set it aside as the dipping sauce.
- Lay a wonton skin flat and spoon about 1 1/2 tablespoons of filling into the centre. Dampen the tip where the corners will meet, fold the corners up to the opposite corners and squeeze out the air bubbles as you seal them together.
- Heat oil in a deep pan and fry the wontons in batches for 3 to 4 minutes, turning them in the oil until every side is golden brown and crisp.
- Sprinkle the hot wontons with a little salt straight out of the oil, drain briefly, and serve them with the ketchup and plum dipping sauce alongside.
Cook: 15 min · Total: 35 min
Nutrition (per serving, where published)
40 kcalCalories
1.4 gProtein
3 gCarbs
2.6 gFat
1.3 gSaturates
0.2 gFibre
1.3 gSugars
208 mgSodium
9 mgCholesterol
34 mgPotassium
10 mgCalcium
0.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data