Ingredients
-
1/2
-
8
-
1/8
-
1/4
-
1
-
1
-
1
-
32
-
2 - 4
-
-
-
-
-
-
Directions
Madame Wong’s Crab Rangoon, This is one of my favorite appetizers from my favorite cookbook, Madame Wong’s Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven., Hey Jude: Made this last night and baked them instead of frying. They were sooo good. Madame Wong is a genius! Thanks for posting this yummy munchie!
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Steps
|
1
Done
|
Put the First Six Ingredients in a Food Processor; Mix Well. |
|
2
Done
|
If not Using a Food Processor, Mix Well With a Spoon. |
|
3
Done
|
Wet the Edge of Each Won Ton Wrapper With Egg White; Put 1/2 Tablespoon of the Mixture in the Center, Bring Edges Together to Form a Triangle and Press Well to Seal. |
|
4
Done
|
Heat Oil in a Wok or Frying Pan to 375f. |
|
5
Done
|
Deep-Fry Triangles For 2 Minutes. |
|
6
Done
|
Serve With Mustard Sauce. |
|
7
Done
|
Mustard Sauce: Stir Mustard Into Water Slowly Until It Becomes a Smooth Paste. |
|
8
Done
|
Set Aside For 15 Minutes Before Using to Allow Flavor to Mellow. |
