HOW TO COOK CRAB RANGOON (CHINESE STYLE)

How to Cook Rangoon (Chinese Style) –I can’t get enough of Chinese dishes because I really loved them. They really know how to cook mouth-watering dishes. From fish to pork, from soups to eggs, they have many ways to cook them. I onced asked myself what about crabs or other seashells? Can they really make very delicious dishes made out of those main ingredients from the sea? I was amazed and no question about their cooking skills since I tried their Crab Rangoon. I even tried cooking it myself and I loved the result. Just don’t make your Rangoon too complicated because for sure youre gonna ruin it. Here is how to cook Crab Rangoon: 

INGREDIENTS

16 oz. crab meat, either fresh or canned ones (flaked)

12 oz. dairy cream cheese

1 small size Tanduyong or red onion (chopped)

1 teaspoon of Worcestershire sauce

1 teaspoon of low sodium soy sauce

A dash of ground pepper

2 pieces of spring onion (chopped)

3 cloves of garlic (minced)

1 pack of Won Ton wrappers

3 cups of water

Cooking oil (enough for deep-frying)

COOKING PROCEDURE

1. In a bowl, combine together the crab meat, cheese, onions, Worcestershire sauce, soy sauce, pepper, spring onion and garlic.

2. Lay out Won Ton wrappers. Scoop fillings and spread on the wrapper once per wrapper.

3. Wet the edges of the wrapper to serve as sealant so that it won’t break when frying.

4. Fold the wrapper gently to for a triangle. Set aside.

5. In a wok, heat enough oil for deep frying.

6. Carefully drop Rangoons batch after batch.

7. Deep-fry until the Rangoon turns golden brown.

8. Remove from wok and drain with paper towels to remove excess oil.

9. Serve with your favorite sauce.

HOW TO COOK CRAB RANGOON (CHINESE STYLE)