Crab Rangoon

Instructions:

1. Prepare the Crab Meat (if using fresh crab):
   • If using fresh cooked crab, carefully crack the crab shell and remove the meat. You can use a crab cracker or mallet for this.
   • Pick through the crab meat to remove any shell pieces or cartilage. Set aside.
2. Prepare the Filling:
   • In a bowl, mix the cream cheese, crab meat, spring onions, garlic powder, Worcestershire sauce, soy sauce, and sugar until well combined.
3. Assemble the Crab Rangoon:
   • Lay out the wonton wrappers on a clean surface.
   • Place a teaspoon of the crab mixture in the center of each wrapper.
   • Wet the edges of the wonton wrapper with a bit of water and fold them into a triangle or bring all corners together for a classic Rangoon shape. Press the edges to seal tightly, ensuring no air is trapped inside.
4. Fry the Crab Rangoon:
   • Heat vegetable oil in a large pan over medium heat (around 180°C).
   • Fry the Rangoons in batches for 2-3 minutes on each side or until golden and crispy.
   • Remove and drain on paper towels.
5. Serve:
   • Serve hot with sweet chilli sauce or soy sauce for dipping.