Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons red chile flakes (more or less to taste)
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon corn starch
- 1/2 cup fresh pineapple chunks or canned chunks, drained
- 8 ounces softened cream cheese
- 6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces)
- 6 scallions, whites only, finely sliced (about 1/2 cup)
- 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
- 2 quarts peanut oil
- Kosher salt
- Produce
- Red chile flakes (2 teaspoons)
- Scallions (6)
- Seafood
- Picked crab meat (6 ounces)
- Condiments
- Ketchup (2 tablespoons)
- Rice vinegar (1/2 cup)
- Cooking & Baking
- Brown sugar (3/4 cup)
- Corn starch (1 tablespoon)
- Kosher salt (1)
- Peanut oil (2 quarts)
- Bread & Baked Goods
- Square wonton wrappers (1 pack)
- Drinks
- Water (9/16 cup)
- Dairy
- Cream cheese (8 ounces)
- Other
- 1/2 cup fresh pineapple chunks or canned chunks, drained
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 21, 2011 (1 year ago).
39 people saved this recipe.
