Crab Rangoon Recipe

Ingredients:
Cream cheese - 250 gms
Fresh Crab Meat or canned Crab Meat - 250 gms, drained and flaked
Red Onion - 1 tsp, chopped
Worcestershire sauce - 1/2 tsp
Light soy sauce - 1/2 tsp
Freshly ground Black Pepper - to taste
Green Onion, finely sliced - 1
Large clove Garlic - 1, smashed, peeled and finely minced
Package Wonton wrappers - 1
Small bowl water - 1
Oil for deep frying

Method:
1. Take the cream cheese and crab meat and combine well in a bowl. Add the remaining filling ingredients (red onion, worcestershire sauce, light soy sauce, freshly ground black pepper, green onion, garlic) one at a time, mixing as you go from one to the next.
2. On a flat surface, layout a wonton wrapper in front of you so that it forms 2 triangles. Wet the edges of the won ton.
3. Add 1 tsp of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape, otherwise the wrapper may break in the middle during deep frying.
4. Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
5. Cover the made crab rangoon with a damp cloth or paper towel to keep t hem from drying out while preparing the rest.
6. Heat wok and add oil for deep frying. When oil is ready, carefully slide in the crab rangoon, taking care not a overcrowd the wok.
7. Deep fry until they are golden brown, about 3 minutes, turning once.
8. Remove with a slotted spoon and drain.
9. Serve hot with sweet and sour sauce or chinese hot mustard.