Crab Rangoon
Note: Crab Rangoons can be frozen after step 2. Space them out on a
rimmed baking sheet and place in the freezer until completely frozen,
then transfer to a zipper-lock bag. They'll keep for up to three
months. The 2 teaspoons of chili flakes in this sauce will make it
moderately spicy. You can adjust the heat level to your taste (or omit
it entirely).
Ingredientsyield: 6 to 10 as an appetizer (makes 40 to 50 pieces),
active time 1 hour, total time 1 hour
For the Sweet & Sour Dipping Sauce
1/2 cup rice vinegar
3/4 cup brown sugar
2 tablespoons ketchup
2 teaspoons red chile flakes (more or less to taste)
1/2 cup plus 1 tablespoon water
1 tablespoon corn starch
1/2 cup fresh pineapple chunks or canned chunks, drained
For the Crab Rangoon
8 ounces softened cream cheese
6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces)
6 scallions, whites only, finely sliced (about 1/2 cup)
1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
2 quarts peanut oil
Kosher salt
Procedures
1
Combine vinegar, brown sugar, ketchup, chili flakes, and water in a
small saucepan and bring to a simmer over medium-high heat, whisking to
combine until sugar is dissolved. Combine remaining tablespoon water
and corn starch in a small bowl and whisk with a fork to form a slurry.
Whisk into sauce and bring to a boil. Allow to cool while you form the
crab rangoon.
2
Combine cream cheese, crab, and scallions in a medium bowl and fold
with a spatula or your hands until combined. Lay one wonton wrapper out
on a cutting board (keep the rest under plastic wrap or a damp towel)
and place a small amount of filling in the center (about 1 1/2
teaspoons). Moisten the edges with a wet fingertip, the seal by either
folding it in have in a triangular shape, or by pushing the four edges
in towards the center to create a four-pointed star. Be careful not to
allow any air to remain inside as you seal them. Transfer to a large
plate, cover loosely with plastic wrap, and repeat until all of the
filling is used.
3
To finish the sauce, add pineapple chunks and puree with an immersion
blender or by transferring to a standing blender.
4
Heat oil in a wok or Dutch oven to 375°F as registered on an instant
read thermometer. Carefully add 10 to 12 crab rangoons to the oil.
Cook, adjust flame to maintain temperature and agitating and flipping
them constantly with a wire mesh spider until crisp and golden brown,
about 3 minutes. Transfer to a paper towel-lined bowl to drain, season
with salt, and serve immediately with sweet and sour sauce.
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