Crab rangoon

12 servings Cooking: 30 mins
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A spicy, Thai-inspired dish.

By Food24 December 18 2014
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Ingredients (18)

FOR THE RANGOON:
6 phyllo pastry — sheets
1/4 cup olive oil
FILLING:
2 fresh crabmeat — tinned
2 Tbs yoghurt — Greek
1 Tbs Sriracha sauce
2 spring onions — one sliced for garnish, one finely chopped
2 Tbs soy sauce
salt and freshly ground black pepper — to taste
1 tsp onion — seeds, to garnish
SWEET & SOUR SAUCE:
1/4 cup tomato sauce
3 Tbs vinegar
2 Tbs demerara sugar
1 Tbs soy sauce
1/2 tsp fresh ginger
1/2 tsp garlic — cloves
1 tsp fresh chillies — 573
1 Tbs lemon — juice only (keep 2 wedges for garnishing)
1 red chilli — hot Serenade variety, deseeded, chopped
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Method:

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.



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