קראב רנגון - בצק וונטון במילוי סרטן וגבינת שמנת

על המתכון

אופן ההכנה

1. In a bowl, mix the softened cream cheese until smooth. Add the chopped crab, green onions, garlic, Worcestershire, soy sauce, sugar (if using), salt, and pepper. Stir until fully combined. Taste and adjust seasoning.
2. Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of filling into the center.
3. To fold the classic shape: wet the edges with a finger dipped in water, bring opposite corners up to meet, then pinch the remaining sides together so it forms a sealed four-pointed pouch.
4. Or fold into a simple triangle and press the edges firmly to seal.
5. Keep the finished rangoon covered with a damp towel so the wrappers don’t dry out.
6. Deep-fry method:Heat 2–3 inches of oil to 350°F (175°C). Fry in small batches for 2–3 minutes, turning once, until golden brown and crispy. Drain on a wire rack or paper towels.
7. Air-fryer option: Lightly spray or brush with oil. Air-fry at 370°F (190°C) for 6–8 minutes, flipping halfway, until crisp and golden.
8. Baked option: Brush lightly with oil or melted butter. Bake at 400°F (200°C) for 10–14 minutes, flipping once, until golden.
9. Classic Sweet Chili Sauce
10. Bright, sweet, slightly spicy, and sticky.
11. Ingredients (makes about ¾ cup):
12. ½ cup rice vinegar (or white vinegar)
13. ½ cup sugar
14. ¼ cup water
15. 2