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Crab Wontons
4 oz Cream cheese, softened
2 T Green onion, minced
2 t Ginger, minced
2 t Oyster sauce
1 t sesame oil
1/8 tsp white pepper
1/2 lb Crabmeat, flaked
24 wonton wrappers
1 egg white, lightly beaten
Canola or peanut oil for frying
Place cream cheese, green onion, ginger, oyster sauce, sesame oil, and white pepper in a bowl. Mix well. Stir in crabmeat.
Place a rounded teaspoon of filling on each wonton wrapper. Moisten edges of the wrapper with egg white (or water). Fold wrapped diagonally and press edges to seal. Fold the pointed edges to the center of the wrapper and pinch together lightly. Place on a cookie sheet which has been lightly dusted with flour to keep the filled wontons from sticking. Cover with a clean dish towel to keep from drying out.
In a wok or 2 qt sauce pan, heat oil for deep frying to 350 degrees. Deep fry puffs, a few at a time, until golden brown, about 1 minute. Remove with a slotted spoon. Drain on paper towels. Serve warm.
Recipe by Miko Ryan
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