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Serves 4
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20 Mins
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$10-20
Ingredients
1 pkg Mandarin Noodle Wonton Wraps
1 cups frozen crab meat (thawed, drained, squeezed dry and chopped)
1 250g pkg cream cheese (room temperature)
½ tsp bottled steak sauce
Pinch of salt
2 spring onions (finely chopped)
2 cloves garlic (minced)
1 egg yolk, well beaten
Oil (for deep frying)
Sweet and sour sauce (for dipping)
1 pkg Mandarin Noodle Wonton Wraps
1 cups frozen crab meat (thawed, drained, squeezed dry and chopped)
1 250g pkg cream cheese (room temperature)
½ tsp bottled steak sauce
Pinch of salt
2 spring onions (finely chopped)
2 cloves garlic (minced)
1 egg yolk, well beaten
Oil (for deep frying)
Sweet and sour sauce (for dipping)
Instructions
In a bowl, blend crab meat, cream cheese, salt, steak sauce, spring onions and garlic.
Place a heaping teaspoon on each wonton wrap. Lightly brush egg yolk on the edges of the wrap, and gather the four corners together to form a little pyramid. Pinch to seal the edges.
Deep fry until golden brown in oil that has been heated to 360 to 375ºF, about 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with sweet and sour sauce.
In a bowl, blend crab meat, cream cheese, salt, steak sauce, spring onions and garlic.
Place a heaping teaspoon on each wonton wrap. Lightly brush egg yolk on the edges of the wrap, and gather the four corners together to form a little pyramid. Pinch to seal the edges.
Deep fry until golden brown in oil that has been heated to 360 to 375ºF, about 3 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with sweet and sour sauce.
