How to make crab puffs
1. Start with the right ingredients, especially fresh wonton papers. Usually fresh is better, but for crab puffs, canned works just as well and costs a lot less.
2. In a large bowl, mix 3 ounces of room-temperature cream cheese, 4 ounces of canned crabmeat, 1 green-onion stalk, minced, and 1/2 teaspoon of garlic salt.
3. Place 1 teaspoon of the filling in the center of a wonton paper. Paint a line of water on the edges with your finger.
4. Fold paper into a triangle.
5. Gently press out all excess air and pinch the edges shut.
6. Meanwhile, fill a wok or deep-frying pan with several inches of canola oil and heat on high. The oil is ready when a stream of tiny bubbles rises from the tip of a chopstick dipped into the oil. Begin gently sliding the puffs into the oil, cooking no more than six at a time. Cook for several minutes, turning when the bottom turns golden brown.
7. Remove when both sides are golden. Serve plain or with sweet-and-sour or spicy sauce.
1. Start with the right ingredients, especially fresh wonton papers. Usually fresh is better, but for crab puffs, canned works just as well and costs a lot less.
2. In a large bowl, mix 3 ounces of room-temperature cream cheese, 4 ounces of canned crabmeat, 1 green-onion stalk, minced, and 1/2 teaspoon of garlic salt.
3. Place 1 teaspoon of the filling in the center of a wonton paper. Paint a line of water on the edges with your finger.
4. Fold paper into a triangle.
5. Gently press out all excess air and pinch the edges shut.
6. Meanwhile, fill a wok or deep-frying pan with several inches of canola oil and heat on high. The oil is ready when a stream of tiny bubbles rises from the tip of a chopstick dipped into the oil. Begin gently sliding the puffs into the oil, cooking no more than six at a time. Cook for several minutes, turning when the bottom turns golden brown.
7. Remove when both sides are golden. Serve plain or with sweet-and-sour or spicy sauce.
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