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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