Madame Wong's Crab Rangoon |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is one of my favorite appetizers from my favorite cookbook, Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven. Ingredients:
1/2 lb crabmeat |
8 ounces cream cheese |
1/8 teaspoon tabasco sauce |
1/4 teaspoon worcestershire sauce |
1 garlic clove, minced |
1 pinch white pepper |
1 egg white |
32 wonton wrappers |
2 -4 cups oil, for deep-frying |
1/2 cup chinese mustard powder (i usually just use colman's english mustard) |
1/2 cup cold water |
Directions:
1. Put the first six ingredients in a food processor; mix well.
2. If not using a food processor, mix well with a spoon.
3. Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
4. Heat oil in a wok or frying pan to 375°F.
5. Deep-fry triangles for 2 minutes.
6. Serve with mustard sauce.
7. Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
8. Set aside for 15 minutes before using to allow flavor to mellow.
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