Crab and Cream Cheese Rangoon Wontons, Deep-Fried

What you need

• 225 g (8 oz) cream cheese, softened
• 170 g (6 oz) crab meat, canned or fresh, drained and picked over; imitation crab also works
• 2 scallions, thinly sliced
• 1 clove garlic, minced
• 1 tsp Worcestershire sauce
• 24 square wonton wrappers
• vegetable oil, for deep-frying
• sweet and sour sauce, for serving

Method

Restated from the original video

1. 1

   Beat the cream cheese in a bowl with a spoon until smooth.

2. 2

   Squeeze any liquid out of the crab, chop it finely and add it to the bowl.

3. 3

   Add the scallions, garlic and Worcestershire sauce and mix well.

4. 4

   Keep the wrappers under a damp kitchen towel so they do not dry out. Set a small bowl of water nearby.

5. 5

   Place 1 heaped tsp of filling in the centre of a wrapper and wet the edges with a fingertip dipped in water.

6. 6

   Bring the four corners up to meet over the filling and pinch the seams together into a four-pointed star, pressing out any air.

7. 7

   Set it on a tray under a towel and repeat with the rest of the filling.

8. 8

   Heat oil at least 5 cm (2 in) deep in a heavy pot to 175 °C (350 °F).

9. 9

   Fry 5-6 at a time, turning once, until golden and blistered, 2-3 min.

10. 10

    Drain on paper towels and serve hot with sweet and sour sauce for dipping.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.