Crab Rangoon

fatdough

Pour 4personnes

garlic finely grated	1 clove
yellow onion finely grated	1/2
kecap manis	1/2 tsp
fish sauce	1/4 tsp
worcestershire sauce	1/4 tsp
sesame oil	a dash
sea salt	pinch
black pepper	pinch
cayenne	pinch
brown cane sugar	1/2 tsp
egg lightly beaten	1 - for brushing
sweet chili sauce:
garlic finely minced	1 clove
dried chili flakes	1/4 tsp
organic apple cider vinegar	2 tbsp
brown cane sugar	1.5 tbsp
water	1/4 cup
sea salt	pinch
organic raw honey	a dash
cornstarch	1 tsp
water	1.5 tsp
egg wanton skin square	30 pieces
good quality crab boiled and shredded	100g
cream cheese room temperature	100g

this recipe makes about 30 pieces crab rangoon. let's prepare the fillings: in a large mixing bowl, mix crab, cream cheese, garlic, onion, kecap manis, fish sauce, worcestershire, sesame oil, salt, pepper, cayenne and sugar until well combine. cover with cling film and let sit in fridge for about 15 minutes
in the meantime, let's make our sweet chili sauce: in a small bowl, mix garlic, chili flakes, vinegar, sugar and water until sugar had dissolve, heat a small sauce pan over medium heat. add the mixture into the pan. in a small bowl, combine cornstarch and water until cornstarch is dissolve. add the cornstarch mixture into the pan. bring it to a simmer. once it reaches to the consistency of a syrup, remove from heat
pour into a serving bowl. immediately add sea salt and honey. stir to combine well. set aside
let's prepare the crab rangoon: lightly brush the 4 edges of wanton skin with beaten egg. scoop half a tsp of filling onto the skin. fold it in half into a triangle. bring both edge to the center to form the shape of a crab rangoon. make sure to seal the edges and don't put in too much filling. repeat the process until all the filling is done
in a dutch oven, over high heat, heat oil about 2 inches depth. you can check the oil temperature by dipping in a chopstick. if bubbles start to form around the chopstick, the oil is ready. gently drop in the crab rangoon. try not to over crowd as the temperature of the oil will drop. deep fried until golden brown. remove and drain off excess oil on a cooling rack
serve with sweet chili dipping sauce. voila! Crab Rangoon!

When scooping the fillings onto the wanton skins, cover the rest of the wanton skin with a bowl to prevent the skins from drying out.

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Crab Rangoon

Pour 4personnes