For the crab rangoon:
Preheat oven at 180°C.
Line a baking tray with baking paper. In a bowl mix all the ingredients together. It must not be a runny consistency but a thick mixture.
Work fast with the phyllo pastry, as it dries out quickly, so keep it covered with damp cloth. Split 6 sheets in 2 stacks of 3 sheets. Cut the stacked sheets in to 6 similar sized squares. Place a square into palm of hand hold like a bowl and dish a heaped table spoon of the filling. Fold two opposite corners together and bunch the other corners together to make almost a pouch and shape the closure like a flower. Do this until all 12 are completed, place on the tray, add a scattering of olive oil and bake for about 25 minutes.For the sweet and sour sauce:
In a sauce pan over a medium heat, add all the ingredients. Bring to boil and keep stirring until a thickish syrup consistency. Should take about 8 minutes.
Plate and dip into the sauce.
Recipe reprinted with permission of Bouffilicious
. To see more recipes, please click here