The Crab Rangoon Chronicles
OK
So last nights dinner turned out to be more complicated than anticipated. The freckled one and I had our game faces on....ready to rock and roll...we chopped, diced and sliced everything we needed, but since we decided to record a lot of the stuff we were doing it ended up taking about an hour and a half more, by the time we actually ate dinner we were starving, and I can't really say if the food was as good as I thought it was, or it my taste buds were taken over by the hunger pains. I found these recipes on about.com, under Chinese food, but of course I altered them to my liking. http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm
Mary's "Crab" Rangoon
8 oz imitation Crab (the freckled one is allergic to shellfish)
8 oz Cream Cheese
1 Garlic Clove, finely minced
1/4 teaspoon ginger paste
3 scallions finely sliced
3 Shakes Worcestershire sauce
2 Shakes Maggi Seasoning Sauce
Salt, optional
1 Pkg Wonton skins
oil for frying
Combine all ingredients in a medium bowl and mix until all ingredients are well incorporated.
Spoon mixture into Wonton skins, fold and fry.
I originally put 2 minced garlic cloves into the mixture and realized it was too strong, so I added a touch of ricotta and some more cream cheese to balance the flavor. It wasn't exactly like the Rangoon I have had at Chinese and Thai Restaurants but it was pretty close.
I would definitely recommend making the mixture the night before. We had left overs for dinner and fried up some fresh Rangoonsand they were to diiiieeee for today!!
Mary's Sweet & Sour Sauce
1/3 cup Rice Vinegar
5-6 Tablespoons Light Brown Sugar
3 -4 Tablespoons Ketchup
dash of soy sauce
2 teaspoons or so of corn starch, w/ 2 tablespoons of water to make slurry
Again I used the basic recipe off of about.com, but added my own tweaks
http://chinesefood.about.com/od/sauces/r/sweetandsour.htm
when I followed the recipe, brought the ingredients to a boil and added the cornstarch, my sauce turned to glue in about 2 seconds. The flavor was also a little to sour for my taste.
I mixed the vinegar, sugar, ketchup and soy and brought to a light simmer (about 1 t0 1 1/2 minutes) I added my slurry mixture (more water than original) and let simmer for about another 30 seconds. I did a quick taste and added another teaspoon or so of ketchup and mix well and set to the side to cool. This is a recipe that can easily be adapted to your taste buds so taste as you go and tweak as you like!
So last nights dinner turned out to be more complicated than anticipated. The freckled one and I had our game faces on....ready to rock and roll...we chopped, diced and sliced everything we needed, but since we decided to record a lot of the stuff we were doing it ended up taking about an hour and a half more, by the time we actually ate dinner we were starving, and I can't really say if the food was as good as I thought it was, or it my taste buds were taken over by the hunger pains. I found these recipes on about.com, under Chinese food, but of course I altered them to my liking. http://chinesefood.about.com/od/crabrangoon/r/crabrangoon.htm
Mary's "Crab" Rangoon
8 oz imitation Crab (the freckled one is allergic to shellfish)
8 oz Cream Cheese
1 Garlic Clove, finely minced
1/4 teaspoon ginger paste
3 scallions finely sliced
3 Shakes Worcestershire sauce
2 Shakes Maggi Seasoning Sauce
Salt, optional
1 Pkg Wonton skins
oil for frying
Combine all ingredients in a medium bowl and mix until all ingredients are well incorporated.
Spoon mixture into Wonton skins, fold and fry.
I originally put 2 minced garlic cloves into the mixture and realized it was too strong, so I added a touch of ricotta and some more cream cheese to balance the flavor. It wasn't exactly like the Rangoon I have had at Chinese and Thai Restaurants but it was pretty close.
I would definitely recommend making the mixture the night before. We had left overs for dinner and fried up some fresh Rangoonsand they were to diiiieeee for today!!
Mary's Sweet & Sour Sauce
1/3 cup Rice Vinegar
5-6 Tablespoons Light Brown Sugar
3 -4 Tablespoons Ketchup
dash of soy sauce
2 teaspoons or so of corn starch, w/ 2 tablespoons of water to make slurry
Again I used the basic recipe off of about.com, but added my own tweaks
http://chinesefood.about.com/od/sauces/r/sweetandsour.htm
when I followed the recipe, brought the ingredients to a boil and added the cornstarch, my sauce turned to glue in about 2 seconds. The flavor was also a little to sour for my taste.
I mixed the vinegar, sugar, ketchup and soy and brought to a light simmer (about 1 t0 1 1/2 minutes) I added my slurry mixture (more water than original) and let simmer for about another 30 seconds. I did a quick taste and added another teaspoon or so of ketchup and mix well and set to the side to cool. This is a recipe that can easily be adapted to your taste buds so taste as you go and tweak as you like!
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