Crab Rangoon

Crispy wontons filled with cream cheese and crab, a Chinese-American takeout favorite. Ingredients 24 wonton wrappers 225 g cream cheese, softened 120 g crab meat (or imitation crab), chopped 2 scallions, finely sliced 1 tsp Worcestershire sauce Oil for frying Method Mix cream cheese, crab, scallions, and Worcestershire. Place filling in wonton wrappers and seal edges with water. Fry at 175 C (350 F) until golden and crisp. Drain and serve with sweet chili or duck sauce. Notes Chinese-American style preparation; adjust sweetness, acidity, and heat to taste.