Ingredients:

  • 225 g (8 oz) Full-fat Cream Cheese, softened to room temperature
  • 200 g (7 oz) Cooked Crab Meat (well-drained)
  • 2 Tbsp finely chopped Spring Onion (Scallions)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Soy Sauce (Light/All-Purpose)
  • 1/2 tsp Garlic Powder
  • 1/4 tsp finely ground White Pepper
  • Pinch of Caster Sugar (optional)
  • 1/4 tsp fine Sea Salt
  • 24 Square Wonton Wrappers
  • 1 Large Egg, whisked with 1 tsp water (Egg Wash)
  • 750 ml (Approx. 3 cups) neutral frying oil (e.g., Canola, Vegetable, or Peanut oil)

Instructions:

  1. Prepare the Crab Filling: Ensure the crab meat is thoroughly drained and squeezed of excess moisture. Shred or flake the crab meat finely. In a medium bowl, beat the softened cream cheese until smooth and lump-free.
  2. Mix the Flavours: Add the flaked crab, spring onion, Worcestershire sauce, soy sauce, garlic powder, white pepper, sugar, and salt to the cream cheese. Mix gently until just combined. Avoid over-mixing.
  3. Assembly and Folding: Lay the wonton wrappers out on a lightly floured surface. Place about 1 generous teaspoon of filling in the centre of each wrapper. Do not overfill.
  4. Moisten Edges and Seal: Brush all four edges of the wrapper with the egg wash. Bring opposite corners together over the filling to form a triangle, pressing firmly. Then, bring the remaining two corners up to meet the peak, creating a four-cornered star or pyramid shape. Press firmly along all seams to ensure a watertight seal.
  5. Chill (Optional): Place the finished Rangoons on a tray lined with parchment paper. Chill in the refrigerator for 10 minutes; this helps the seams fully set.
  6. Frying the Rangoons: Heat the frying oil in a wok or Dutch oven to 175°C (350°F). Carefully drop 4–6 Rangoons into the hot oil, ensuring you do not crowd the pan.
  7. Cook and Drain: Fry for 2–3 minutes, turning occasionally, until the wrappers are crisp and evenly golden brown. Remove the Rangoons using a spider or slotted spoon and transfer them immediately to a wire rack lined with paper towels to drain excess oil. Serve immediately.