Crab Rangoon and Shrimp Firecrackers

Vietnamese food

Crab Rangoon

   1 lb package of Wonton wraps
   8oz crabmeat
   8oz cream cheese at room temperature, slight beaten
   1 tsp soy sauce (maybe next time I’ll try a different sauce)
   1/2 tsp sugar
   1/8 ground pepper
   2 green onions, thinly sliced, green and white part separated
   1 garlic clove, finely chopped
   1 egg, lightly beaten or 1 Tbs flour mixed with 2 Tbs water for sealing the wraps
   1 tsp vegetable oil for sauteing garlic and the white end of the green onion
   Vegetable oil for deep frying

Saute garlic and the white part of the green onion with hot oil until fragrant.  Pour the saute mixture into the crabmeat and mix all ingredients together. With this filling, follow the instructions in the Deep Fried Wonton recipe (the previous post) to make the wraps and deep fry them like a wonton.

Shrimp Firecrackers

   16 jumbo or medium shrimp, heads and shell removed but tails left on
   16 medium wonton wrappers  or egg roll wraps (8 cm squares) or a smaller size if you’re using medium shrimps
   16 individual strands of fine egg noodles, soaked in boiling water 2-3 minutes until soft, drained in cold water.
   1 Tbs fish sauce
   1 tsp red curry paste (optional)
   Oil for deep frying

Make two shallow slits across the belly of the shrimp at the 1/3 and 2/3 mark along the length of the shrimp. (This prevents the shrimp from curling up when cooking). Mix shrimp with fish sauce and curry paste (if desired) for at least 15 min.  Place a wrapper on a flat surface, fold a corner down toward  the center. Put a shrimp, slits facing downwards, onto the wrapper. Position it so that the tail sticks out over the folded corner of the wrapper. Then fold the opposite corner over the front end of the prawn.  Fold each side of the wrapper over in turn to make a tightly folded roll.  Tie a noodle around the roll and make a bow.  Set it aside and repeat with the remaining shrimps.  Deep fry the wrapped shrimps until golden brown and the shrimp meat is fully cooked.  Drain on paper towels and serve right away.

Garnish (optional)

A small radish, thinly julienned
A handful of Microgreen rose radish sprouts
1 tsp sugar
1 tsp vinegar
A pinch of salt (1/16 tsp is plenty)

Combine sugar, vinegar, and salt. Mix well.  Add radish and radish sprouts right before serving.

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