Sunday, February 14, 2010

Chinese Crab Rangoon with Mango Chutney Sauce (Bake or Fry!)

Ah, crab rangoon! It's not originally from China, but somehow, it has become one of the biggest symbols of Chinese food in America. I love the idea of fried wontons, but the way they serve it in the restaurant here is a bit too sweet for me. I've decided to put a few personal touches into this interesting dish.
Ok, I've gathered some basic ingredients and here we go:
Wonton Wrapper (1 pack)
Fresh Crab Lump Meat
Philly Cream Cheese (the onion and chive kind-1 pack)
1 Large Egg
Spring Onion (a few stalks)

Dipping Sauce: (Mix all together and set side in a small bowl)

Mango Chutney (5 tablespoons. Available in most asian supermarkets. I bought mine at a local grocery store)
Sesame Oil (2 teaspoons)
Tabasco Sauce or Sriracha Chilli Sauce (1 teaspoon)
Rice vinegar (3 tablespoons)

Step 1: Wash and chop up some green onion.
Step 2: Mix onion, cream cheese and crab meat together. Season with a bit of salt and pepper.
Step 3: Fill a wonton wrapper with crab filling as shown below. Squeeze gently around the edges with a bit of cold water to seal the dumplings. Now, they are ready to bake or fry, your choice (see options below):
Option A: To bake them (a healthier choice-I personally prefer  frying them in oil):
- Brush a bit of melted butter and bake for about 10 minutes in the oven (preheated to 250 degrees)

Option B: To fry them (crispier!):
- Fry them in hot oil (medium heat) for about 3-5 minutes until golden brown.
- Serve immediately with dipping sauce!
Happy Chinese New Year!

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