11.08.2009

Iron Chef! Part 1

My work had a pot luck lunch a few weeks ago and we decided on an Iron chef theme. We had three categories and each category had a theme ingredient. Appetizer: Cheese, Main course: Booze, and Dessert: Fruit.

It turned out really well! There was a ton of food and it was all so good. I took pictures of most of the dishes, but only got the recipes from the winning dishes. I competed in the Main course category (I'll let you know later if I won).

For this entry I'm going to share the winning appetizer.


Crab Rangoons - Made by Monique

Photobucket

1 package of wonton wrappers (found in the produce aisle at local super market
)
8 oz of plain cream cheese
1 green onion chopped really small
½ package of imitation crab meat, crumbled in small pieces
1
egg white
Vegetable Oil for deep frying the Crab Rangoon
  • Mix the the cream cheese, green onions, and crab meat in a bowl
  • Spoon one scoop of the mixture in the middle of the wonton wrapper
  • Dab a little egg white along the edges of the wrapper to seal with mixture
  • Fold corner to corner to form a triangle
  • Place aside and cover with a damp towel (to prevent them from drying out) until all wontons are made
  • Heat wok and add oil for deep-frying (the temperature should be between 360 - 375 degrees)
  • When oil is ready, carefully slide in the crab rangoon, taking care not to overcrowd the wok
  • Deep-fry until they are golden brown, about 3 minutes, turning once.
  • Remove with a slotted spoon and drain on paper towels. Cool and serve.
You can eat them by themselves or your favorite sweet and sour sauce. We ate them with Mae Ploy brand: Sweet Chili Sauce. I HIGHLY recommend using this on the side; it's awesome. You can probably find it in the Asian section of the store or at a specialty Asian store.

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