Friday, March 5, 2010

Crab Rangoons

It is amazing how each country adapts another countries cuisine. In England you can't find anything like a crab rangoon which are an almost staple at any American Chinese restaurant, so I found a way to make them here. They were so yummy and great dipped in Thai Chili sauces.


300 g Philadelphia cream cheese
3 spring onions, finely chopped
4 seafood/crab sticks, finely chopped
1/2 tsp Worcestershire sauce
40 Wonton wrappers


Mix together cream cheese, crab meat, onion, Worcestershire sauce until creamy.

Lay out wonton wrapper with corners pointing towards you. Use finger to dip in water to wet the edges on the top two edges.

Fold down the wrapper and seal the edges. Deep fry the wontons hot oil until puffed up and golden in color.

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