Crab rangoons + sweet chili sauce

most people are afraid to make dishes like this at home, but they’re super delicious and so fun to make on a nice night. i love to make them on rainy days for a treat .*•
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(i do my best to include metric measurements but i’m not 100% what ingredients are measured which way, sorry)

mars @cook_24871067

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Ingredients

20-35 minutes

2 servings

crab filling
0.5lbs/250g crab meat
1/4of a green onion
fresh herbs to taste (parsley, asian basil, etc.)
0.25lbs/110g cream cheese
0.5tsp/2.5ml steak sauce
2 clovesgarlic
sweet chili sauce
4tsp/20ml rice vinegar
4tsp/20mlwater
3tsp/12g sugar
1tsp/5ml rice wine
1tsp/5 ml chili sauce such as sambal oelek OR ≈ 2 tsp/8g chili flakes
pinchminced garlic
pinchginger
dashsoy sauce
0.5 tbsp (7.5 ml)cornstarch dissolved in 2 tbsp water (30ml)
etc
1egg
wonton wrappers
vegetable oil for frying

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Steps

20-35 minutes

1

Make sweet chili sauce first: Place all of the sauce ingredients in a pan BESIDES the cornstarch and heat, stirring regularly until the sugar dissolves.
2

Stir in the cornstarch mixture until the sauce thickens, about 3 minutes. Remove from heat. Allow sauce to cool completely and store in an airtight jar/container in refrigerator.
3

Begin the crab filling. Combine crab, green onion, herbs, cream cheese, steak sauce, and garlic in a small bowl.
4

Place a small amount of the mixture in the center of a wonton wrapper.
5

Beat egg. Brush a little bit over the four corners of the wonton wrapper. Bring two opposites corners together and press gently to secure. Then bring the two other corners up to the center, forming a pyramid-like shape. Press to secure. Repeat for all rangoons.
6

Heat oil in small pot on high for frying, around 375 F/190 C. Fry rangoons until a delicate brown, ≈ 12-15 seconds. Remove and set on a plate covered in a paper towel.
7

Serve warm with cold chili sauce.