Who doesn't love cream cheese filled deep fried wontons?! At China Pearl, their crab rangoons are HUGE and super garlicky. I know of some places that make theirs w/ low grade cream cheese and the result is a toothpaste like consistency and absolutely no flavor! My recipe is super easy, but I warn you: you will NOT be gettin any lovin from ANYONE b/c this is GARLICKY!
- Two 8 oz bricks of Philadelphia cream cheese
- 8 cloves of minced garlic (if you can, garlic paste)
- handful of green onions
- black pepper
- crabmeat (frozen hand picked is great, but i'm cheating w/ imitation)
- olive oil
- wonton skins (thick kind - perfect for frying)
1. Place about 1/2 tbs of olive oil in a pot on medium high.
2. Quickly toss in garlic and sautee. Do NOT burn it. The intention is to release the aroma.
3. Add in cream cheese. Stir constantly to ensure that the cream cheese is smoothed out and super pliable, not melted. Shut off heat.
4. Add in TONS of cracked black pepper.
5. Add in green scallions. (My mom thinks it's too tart, so you can add a bit of sugar)
6. The cream cheese mixture should now be speckled in black, soft, and super garlicky. At this point, you can either take a Ritz cracker and dip or proceed.
7. Take wonton skin. Fill about a teaspoon or a bit more of the mixture into the center.
8. Wet the wonton w/ water or egg wash mixture on the perimeter.
9. Take one end to the other in the form of a triangle.
10. Wet one point and bring the dry point to the other end.
11. To deep fry, set your setting at 350 F. Throw in the fryer until golden brown, roughly 3 minutes.
12. Drain and serve w/ a Thai sweet chili sauce.
For any extras, you can place them in the freezer and save for another day. The consistency will not be as smooth or hot as the first day you make them, but just let it fry longer w/o burning the wonton skin.
- Two 8 oz bricks of Philadelphia cream cheese
- 8 cloves of minced garlic (if you can, garlic paste)
- handful of green onions
- black pepper
- crabmeat (frozen hand picked is great, but i'm cheating w/ imitation)
- olive oil
- wonton skins (thick kind - perfect for frying)
1. Place about 1/2 tbs of olive oil in a pot on medium high.
2. Quickly toss in garlic and sautee. Do NOT burn it. The intention is to release the aroma.
3. Add in cream cheese. Stir constantly to ensure that the cream cheese is smoothed out and super pliable, not melted. Shut off heat.
4. Add in TONS of cracked black pepper.
5. Add in green scallions. (My mom thinks it's too tart, so you can add a bit of sugar)
6. The cream cheese mixture should now be speckled in black, soft, and super garlicky. At this point, you can either take a Ritz cracker and dip or proceed.
7. Take wonton skin. Fill about a teaspoon or a bit more of the mixture into the center.
8. Wet the wonton w/ water or egg wash mixture on the perimeter.
9. Take one end to the other in the form of a triangle.
10. Wet one point and bring the dry point to the other end.
11. To deep fry, set your setting at 350 F. Throw in the fryer until golden brown, roughly 3 minutes.
12. Drain and serve w/ a Thai sweet chili sauce.
For any extras, you can place them in the freezer and save for another day. The consistency will not be as smooth or hot as the first day you make them, but just let it fry longer w/o burning the wonton skin.
1 comment:
Sounds tasty, but I hate to fry stuff--all the popping grease! ugh..yeah but you know, you never mention when to add the crab? So it's just cream cheese puffs? haha
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