Crab Rangoon
1 hr 20 minMakes 25
Crispy fried wontons filled with a smooth crab and cream cheese mixture, served warm.
| prepPreheat oil to 350°F / 175°C in a deep pot fitted with a thermometer | ||||||
| 120 ml apricot preserves | Whisk apricot preserves, vinegar & soy sauce | Serve with apricot sauce | ||||
| 2 tsp unseasoned rice vinegar | ||||||
| 1 tsp low-sodium soy sauce | ||||||
| 1 (225 g) block cream cheese, softened | Blend cream cheese, chives, soy sauce & garlic powder | Fold in crab | Fill, seal & shape wontons with egg wash | Chill 1 hr | Fry 350°F / 175°C, 3–4 min per batch until golden | |
| 3 tbsp finely sliced chives | ||||||
| 1/2 tsp garlic powder | ||||||
| 170 g lump crab meat, picked over | ||||||
| 1 large egg | Whisk egg until blended | |||||
| 25 wonton wrappers | ||||||
| 4 to 950 ml to 1.4 l neutral oil, for frying | ||||||
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