Ingredients:

  • 8 oz (227g) full-fat cream cheese, softened
  • 6 oz (170g) lump or flaked imitation crab meat (surimi), well-drained and shredded
  • 2 tablespoons thinly sliced scallions (green onions)
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 package square wonton wrappers (approx. 40-50)
  • About ¼ cup water, for sealing
  • About 4 cups neutral oil (Canola, Vegetable, or Peanut) for deep-frying

Instructions:

  1. Prepare the Filling: In a large bowl, combine the softened cream cheese, drained crab meat, sliced scallions, Worcestershire sauce, garlic powder, salt, and pepper. Mix thoroughly until everything is uniformly incorporated and smooth. Do not overmix.
  2. Set Up the Workstation: Lay out one wonton wrapper on a clean, dry surface. Have a small bowl of water nearby for sealing.
  3. Fill and Seal: Place about 1 teaspoon of filling in the centre of the wrapper. Dip a finger in water and moisten all four edges of the wrapper.
  4. Form the Parcel: Fold the wrapper diagonally to form a triangle, pressing firmly to seal the edges and push out any air bubbles. Ensure there are no gaps near the edges.
  5. Repeat and Rest: Continue filling and folding until all the mixture is used. Place finished Rangoons on a baking sheet lined with parchment paper, ensuring they do not touch.
  6. Heat the Oil: Pour the neutral oil into your pot or deep fryer to a depth of about 1.5 inches. Heat the oil to precisely 350°F (175°C). Use a thermometer.
  7. Fry in Batches: Carefully lower 4-5 Rangoons into the hot oil at a time, ensuring not to overcrowd the pot.
  8. Cook to Colour: Fry for 2–3 minutes per side, turning gently with tongs or a spider strainer, until they are deeply golden brown and perfectly crisp.
  9. Drain: Remove Rangoons with a slotted spoon and immediately place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt if desired.
  10. Serve: Serve immediately while piping hot alongside your favourite dipping sauce, such as Sweet Chilli Sauce.