MADAME WONG'S CRAB RANGOON
This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 32 appetizers
Number Of Ingredients 11
Steps:
- Put the first six ingredients in a food processor; mix well.
- If not using a food processor, mix well with a spoon.
- Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
- Heat oil in a wok or frying pan to 375°F.
- Deep-fry triangles for 2 minutes.
- Serve with mustard sauce.
- Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
- Set aside for 15 minutes before using to allow flavor to mellow.
Nutrition Facts : Calories 188.3, Fat 17.1, SaturatedFat 3.7, Cholesterol 11.5, Sodium 128.4, Carbohydrate 5.8, Fiber 0.6, Sugar 0.2, Protein 3.4
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