Crispy Crab Meat Wan Tans

Rating: 3.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


P R O J E C T I O N:


For garnish:

Nutritional information:


For the filling, whisk together water chestnuts, chili, crab meat, cornstarch, sherry, scallions, soy sauce and lime juice.

Lay out the wan-tan wrappers on a kitchen board and form a spoonful of filling in the center of each wan-tan wrapper.

Moisten the edges of the wan-tan wrappers with a tiny bit of water and fold them in half to form triangles. Wrap the pointed ends toward the center, moisten with a tiny bit of water, and press together lightly with your fingertips to seal.

Heat the oil for deep frying to 180 °C – 190 °C until a cube of bread browns in it in 30 seconds. Fry the wan-tans in batches for 2-3 min until golden brown and crispy. Lift the wan-tans out of the oil and drain on kitchen roll.

Garnish the wan-tans with lime slices and serve hot.

Be. Make sure they are well sealed before frying to prevent the wan-tans from rising and losing the filling.

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