Crab Wantun (crab Rank)

It is not advisable to overdo the filling to be able to close the wantun. Once fried we will let it rest on a paper to remove the excess oil

Although it may seem like a costly and time- consuming recipe, wantun, rangún or crab Rangoon is easier and cheaper than it seems.

This oriental recipe is a delight that will surprise your guests, or that you can do to treat yourself, tasty and exquisite.

Homemade wantun stuffed with crab and cream cheese

The amounts indicated in this crab wantun recipe will serve you to prepare about 25 units, approximately:

1 tub of cream cheese, softened at room temperature for a few minutes.
1 package of surimi (fake crab). It’s conveniently packaged, easy to cut, and dramatically cheaper than fresh crab. (If you want it fresh, of course you can).
2 small fresh onions, finely chopped
2 cloves of garlic
½ tablespoon soy sauce
A pinch of ginger
A pinch of sugar
Salt and pepper to taste
1 egg yolk

recipes with crab such as croquettes or wantún

Start by heating the oil over low heat and finding a good pair of tongs or slotted spoon to help you cook the crab rangún.
Put the softened cream cheese in a bowl and beat a little first, to make it more manageable.
You can add about ½ tablespoon of milk to speed up this process.
Then add all the spices and mix well.
Chop the surimi and fresh onion.
Mix with the cream cheese.

shellfish

This works best on a cutting board or plate, as it can be a bit of a messy process.

Beat the egg yolk in a small bowl or cup. We are going to use this as a “glue” to hold the rangún wrappers together.
We take one of the corners of the wantun and place it pointing upwards.

Next, we put a tablespoon of filling in the center. If you add more filling, it will be more difficult to seal and fry the wantun.

Using a clean pastry brush or paintbrush, dab a little of the egg yolk along each edge of the wrapper.

Bring the corner of the rangún from bottom to top to meet the top corner.
Seal the edges well, being careful not to tear the thin wrapper.
All of this will remain as a plump triangle.
Paint a little egg yolk in all the corners and fold a little so that they do not open while they are going to fry.

Note: There are many variations to folding, although this is the easiest to do and stays intact during frying.

Heat a pan with sunflower oil, enough to fry.
Fry the rangún over medium-low heat on each side until they bubble and turn brown or golden, (about 3 minutes on each side, although this depends on your type of cuisine).
The separate batches in small batches work well for proper frying ( filling the pan with 5 at a time and then frying).
Remove them with tongs or a slotted spoon or slotted spoon.
Place them on a cooling rack on a newspaper lined cookie sheet to collect and drain any extra dripping oil, or a plate lined with kitchen paper. This helps keep them crisp because they are not sitting on fat.

Let cool a little before consuming.