Crab rangoon is a very popular Chinese American appetizer.
It s like crispy fried wonton, that's packed with cream cheese and crab meat.
We'll also make a sweet and sour chili dipping sauce to go with it.
Would you like some?
Let s get started!
In a saucepan over medium heat, place in the water, rice vinegar, ketchup, sugar, sambal
oelek, and garlic.
Bring it to a simmer, and pour in the cornstarch slurry.
I have here 1 tablespoon of cornstarch and 3 tablespoons of water.
Stir until it is thickened.
Set aside.
In a mixing bowl, combine the Philadelphia cream cheese, and crab meat.
I'm using imitated crab meat because that's what most Chinese restaurants use, but you
could also use real crab meat.
Then add the scallions, soy sauce, sugar, and white pepper.
Mix together.
Tap some water on the edges of the wrapper.
Place about 1 1/2 teaspoons of filling in the center.
Fold the two ends of the wrapper together, followed by the other two ends, and seal all
the edges to form a four-pointed star.
In a large pot over high heat, place in the extra light olive oil, or other high smoking
point oil of your choice, and heat it to 325 degrees F or 163 degrees C.
Transfer in the crab rangoon, a few at a time.
Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown
evenly.
Remove and drain on a paper towel-lined plate.
Repeat with the remaining crab rangoon.
Serve!
After frying, if the oil is not cloudy and dark, it can be reused in the future.
Let the oil cool to room temperature, then pour it into a glass jar through a coffee
filter or piece of cheesecloth.
Store in a cool and dry place.
If the oil is not reusable, throw it away properly.
Let it cool to room temperature, then pour it into a non-breakable container with a lid.
Tightly seal the container and toss it into the trash.
Never pour the used oil down the drain, as it can clog your sink.