Happy year of the Goat and one year anniversary of Thai Me Up Kitchen.Yup, that’s right. It’s been one whole year of burnt fingers, failed recipes, photo-editing hell, and attempts to write code (and failing miserably), all in the name of bringing you food porn.
So thank you all for your support/comments, even if you are a spam robot from Russia, ruining my google stats. I love it all.
Alright now, enough with the sentiment. Let’s get this party started with my favourite party snack, the Crab Rangoon.
Crab rangoons are really popular back home. Well, at least on the West Coast, where no party is complete without them. On paper, they sound all kinds of wrong. I mean hot, melty, cheesy, garlicky seafood? Sounds bloody horrifying and, like most chefs, I am in the No Go zone when it comes to the combination of cheese and fish. Yet I LOVE these deep fried parcels of deliciousness.
I tested the crab rangoons at few dinner parties, positive that they would be fobbed off as an American fusion f@#% up, but the opposite happened; guests couldn’t get enough of them.
Sometimes things can be so wrong that they come out right.
Makes about 40
240g tinned crab meat, drained
170g cream cheese, room temperature
1tbsp chives, finely minced
1tsp soy sauce
½ tsp Worcestershire sauce
½ tsp Tabasco, or to taste
Pinch of white pepper
1 garlic clove, finely minced
small pinch of mild curry powder, optional
Rangoon Assembly and cooking
Cornflour, if freezing
1. In a medium bowl, combine all the rangoon ingredients.
2. To assemble the rangoons: First, lay a wonton wrapper onto a flat surface (so it looks like a square), place about 1 teaspoon of filling in the centre of the wrapper. Dip your finger in some water and lightly wet the edges of the wrapper. Fold the wrapper over, pressing firmly to avoid any air gaps. At this point you should have sealed rectangle. With the sealed side facing away from you, wet your finger again and dampen the furthest two corners. Firmly press the dampened corners together firmly and there you are a nun’s hat. Repeat until all the filling is gone.*
3. Add about 1L of oil a heavy bottomed pan and heat to 180C. Fry the rangoons in small batches for about 2-3 minutes until golden brown.
4. Drain on some kitchen paper and allow to sit for one minute. The cheesy inside will be hot like lava, so be careful.
5. Serve with sweet chilli or soy sauce
*If you are not frying the rangoons in the near future, dust the rangoon with cornflour (to prevent them from sticking together), place them on a baking sheet lined with greaseproof paper and then into freezer. Once the rangoons are completely frozen, transfer them to a freezer bag for later use. Don’t forget, these babies can be cooked from frozen but they’ll need an extra minute to cook thoroughly.