Some days call for a recipe with a little spirit, and Crab Rangoon rises to the occasion beautifully. I like appetizers that feel generous and unfussy, with everyone helping themselves as they talk. I hope it finds a happy place at your table too.
Ingredients
Crab filling
- 9 ounce imitation crab
- 9 ounce cream cheese
- 4 cloves garlic, minced
- 1 tsp ginger, minced or paste
- 1 tbs sugar
- 1 tsp MSG
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 tsp Worcestershire sauce
- 3 green onions minced
- Square wonton wrappers
- Neutral oil for frying
Ponzu Gochujang Crema
- 1 tbs heaping Gochujang paste
- 1 tsp Ponzu
- 3-4 tbs Mexican crema
- 1 tbs kewpie mayo
Sweet chili sauce
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/3 cup sugar
- 1 tbs sambal oelek (chili sauce)
- 1 1/2 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp soy sauce
- 1-2 natural red food color
- 1 tbs cornstarch
- 1 tbs water
Instructions
- Make the filling, place filling in the center of a wonton wrapper wet the edges top with another wrapper and press to close. Fry until golden on medium heat.
- Mix the cornstarch and water and at aside. Cook everything on low heat until the sugar is dissolved add the cornstarch mixture and stir it should thicken immediately. Let cool and keep in an airtight jar in the fridge.