Crab Rangoon

Method

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1. Squeeze the crab in a clean tea towel until dry, then mix with the cream cheese, spring onions, Worcestershire sauce, garlic powder and salt until smooth.

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2. Put a wrapper on the counter with 2 teaspoons of filling in the centre and wet the edges with a fingertip of water.

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3. Fold the wrapper into a triangle, pressing out the air, then bring the two long corners together over the filling and pinch to seal into a pouch. Repeat with the rest.

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4. Heat the oil to 175°C / 350°F in a deep pan.

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5. Fry 5 or 6 at a time for 2 minutes, turning, until golden and blistered. Drain on a rack.

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6. Rest 2 minutes, since the filling is very hot, and serve with sweet chilli sauce.

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Chef’s Tips

• Dry the crab thoroughly. A wet filling splits the wrappers.
• Press out the air and seal every seam or the oil gets in.
• Fry at 175°C. Hotter burns the wrapper before the cheese melts.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Sweet chilli sauce
• Egg rolls
• Hot and sour soup

Storage & Reheating

Best eaten hot. Refrigerate up to 2 days and re-crisp at 200°C for 6 minutes. Freeze uncooked filled wontons for 2 months and fry from frozen for 3 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.