Recipe

CRAB RANGOONS WITH ORANGE SWEET CHILI SAUCE

Cookingwithcocktailrings.com

Mix the sweet chili sauce

Add  rice vinegar, sugar, orange zest & juice, garlic, ¼ cup of water & red pepper flakes to small pot. Bring to boil then reduce to simmer, stir until sugar dissolves. Simmer until mixture reduces slightly (~6 min).

1

Thicken the sauce

In a small bowl whisk together cornstarch & 1 tablespoon of cold water. Add slurry to sugar mixture, whisking to combine. Continue to simmer mixture until sauce becomes thick & shiny (~4 min). Remove to a small bowl or jar & let cool completely. Use or store covered & refrigerated in an airtight container (~1 month).

2

Mix the crab filling

In a medium mixing bowl, add the cream cheese, crab meat, green onion, soy sauce & garlic powder. Stir to combine.

3

Fill the wontons

Working one wonton wrapper at a time, add a teaspoon of the creamy crab filling to the center of the wonton.

4

Fold the crab Rangoons

Brush the edges of the wonton with water. Fold by bringing together 2 opposite corners of the wontons & pressing to seal. Repeat with other 2 corners, squeezing out any air as you seal the wrapper.

5

Add to baking sheet

Add sealed wontons in a single layer to a baking sheet dusted with flour, repeating with the remaining filling & wrappers. Freeze crab Rangoons for ~15 min before cooking (will keep filling from leaking as much when frying).

6

Fry crab Rangoons

Add enough oil to reach 2-inches up the side of a large cast iron skillet. Heat oil to 350ºF. Once oil is hot, working in batches, add a few of Rangoons & fry until golden brown on all sides (~2 min).

7

Serve

Drain on a paper towel-lined plate. Repeat with the remaining wontons.Let cool for ~5 min then serve the crab Rangoons hot with the sweet chili sauce for dipping.

8