Crab rangoon

Recipe from: 18 December 2014
recipes, seafood, crab, Asian

Ingredients 21
Servings 12
Time

Ingredients

  • FOR THE RANGOON:
  • 6
    sheets of phyllo pastry
  • 1/4
    cup
    olive oil (to brush between sheets of pastry or use butter)
  • FILLING:
  • 2
    cans of crab meat (take the one that says Crustacean and not fish)
  • 2
    Tbs
    Greek yogurt
  • 1
    Tbs
    Siracha sauce (or any chili sauce to your preference)
  • 2
    spring onion (1 sliced lengthwise for garnish, other half chopped finely for the filling)
  • 2
    Tbs
    soy sauce
  • salt and pepper to taste
  • 1
    tsp
    onion seeds (garnish)
  • SWEET & SOUR SAUCE:
  • 1/4
    cup
    tomato sauce
  • 3
    Tbs
    vinegar
  • 2
    Tbs
    Demerara sugar (or brown sugar)
  • 1
    Tbs
    soy sauce
  • 1/2
    tsp
    ginger
  • 1/2
    tsp
    garlic
  • 1
    tsp
    olive oil
  • 1
    Tbs
    lemon Juice (keep 2 wedges for garnishing)
  • 1
    medium hot Serenade chili (seeded and chopped)
 

Method

00:30
 
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.
 

Read more on: lucky star  |  seafood  |  asian  |  recipes
 

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