Making crabs at home Yangon
Whether you want to do something different for a family gathering, or want to relax on the weekend, and want to taste small snacks, this recipe is a good choice!
what do you need
- 8 ounces cream cheese
- 8 ounces crab meat (fresh or canned
- Crab meat , drained and peeled)
- 1 teaspoon red onion (chopped)
- 1/2 teaspoon hot soy sauce
- 1/2 teaspoon
- Light soy sauce
- Black pepper flavor
- 1 green onion (finely chopped)
- 1 garlic clove (mashed, peeled, chopped)
- 1 package wonton
- 1 small bowl of water
- Oil (for frying)
How do i do this
- Combine cream cheese and crab meat in a medium-sized mixing bowl. Mix red onions, Worcestershire, soy sauce, black pepper, green onions and garlic at once. Combine thoroughly and set aside.
- On a flat surface, place a wonton wrap in front of you so that it forms 2 triangles (not squares). Wet the edges of ravioli.
- Add 1 teaspoon of filling in the middle of the ravioli and spread to the left and right of the package to form a log or rectangle (otherwise the packaging may be interrupted during the frying process).
- Fold the edges of the package to make another triangle. Wet the edges with water and press together to seal.
- Keep the finished crab at an elevation angle covered with a wet towel or paper towel to prevent them from drying out when preparing the remainder.
- Once ready to cook crab Yangon, heat the wok and add the frying oil. When the oil is ready (the temperature should be between 360 degrees and 375 degrees), carefully slide into the crab Yangon , taking care not to over-squeeze the wok. Deep fry until golden, about 3 minutes, flip once. Remove with a slotted spoon and drain. Use sweet and sour sauce or Chinese spicy mustard hotspot .
Nutrition Guide (per serving) | |
---|---|
Calories | 26 |
Total fat | 2 grams |
Saturated fat | 1 g |
Unsaturated fat | 0 g |
cholesterol | 8 mg |
sodium | 49 mg |
Carbohydrate | 1 g |
Dietary fiber | 0 g |
protein | 2 grams |
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