Deep-fried crab rang is a popular appetizer in the form of wontons with crab filling. Despite its Asian style, the appetizer was invented in the United States and is very popular in local Chinese restaurants. The filling is made from natural crab meat, which is mixed with cream cheese, green onions and Asian spices and wrapped in sheets of dough for wontons. You can fry both in the deep fat fryer and in the oil pan using a deep fat thermometer so that they evenly brown on the outside and fry inside. Serve crab ranguns with sweet and sour sauce.
Time: 55 minutes
Amount: 36 fritters
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr crab meat
- 220 gr cream cheese, room temperature
- 2 feathers of green onion, finely chopped
- 1 tsp soy sauce
- 0.5 tsp Worcester sauce
- 36 sheets of dough for wontons
- 1 large egg, beaten
- Vegetable oil, for deep fat
- Special equipment: deep fat fryer or deep fat thermometer
Sweet and sour sauce
- 1 tbsp. Sahara
- 0.5 tbsp. pineapple or orange juice
- 0.5 tbsp. rice vinegar
- 1/4 Art. maraschino syrup (from a jar of cherries)
- 1/4 Art. ketchup
- A pinch of coarse salt
- 1.5 tbsp. l corn starch
- Sweet and sour sauce:
Mix sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt in a 3-liter saucepan, heat over medium-low heat and cook, stirring, until sugar dissolves. In a bowl, mix corn starch with 1/4 tbsp. water and mix well; add the mixture to the saucepan. Raise the heat to moderately strong and cook, stirring constantly, until the mixture thickens, 3-4 minutes. Cool and refrigerate until ready to serve.
Combine crab meat, cream cheese, green onion, soy sauce and Worcester sauce in a large bowl. Mix well to distribute everything evenly; best to interfere with your hands. Spread the dough sheets for the wontons on a clean work surface. Lay out 1 tbsp. l crab mixture in the center of each leaf. Dampen the edges of the dough with a little beaten egg, then fold each wonton into a triangle. Press to seal the wontons, squeezing out all the air from the inside; so your wontons will not open when frying.
- In a deep fat fryer or cauldron, heat 5 cm. Of oil to 190 ° C. Fry a few wontons at a time until golden brown, 3-4 minutes. When you add wonton to the oil, its temperature will drop by a few degrees. Try to maintain the oil temperature at 180 ° C. Transfer ready-made wontons to a plate covered with paper towels or to a wire rack mounted on a baking sheet.
- Repeat with the remaining wontons. Serve with sweet and sour sauce and enjoy!