Skip to main content

Crispy Crab Rangoon Recipe- Panda Express Copycat



Crab Rangoon

Crab Rangoon is easy to make crispy appetizer. It is often found in Thai and Chinese restaurants in USA, and is served as an appetizer with sweet spicy dipping sauce. Deep fried wanton wraps filled with crab and cream cheese filling, is yummy and an absolute party favorite. Try this, you will surely love it.

Ingredients
Wanton wraps- 16
Crab meat- 1 cup
Cream cheese- 4 ounce
Sugar- 1/2 tsp
Minced garlic- 1
Soya sauce- a few drops
Spring onion chopped- 3 tbs
Salt and pepper to taste
Oil for frying- 2 cup


Keep wanton wraps under a damp towel to keep it from drying.
If you are using fresh crabs cook and break the shell. Scoop out the meat and set aside.
In a bowl add soften room temperature cream cheese, crab meat, salt and pepper, few drops of soya sauce, sugar and minced garlic.Mix well.
Take one wanton wrap and wet the edges with water. Place a teaspoon full of crab filling in the center. Fold the wrap diagonally like a triangle.Press and seal the two edges but not the center. Now pull the two side flaps to the top like crown and seal. Make it into a tiny parcel and press to seal all sides to keep it secure.
Meanwhile heat oil in a pan and when hot gently drop them and fry till crispy and golden brown. Remove from oil and place on paper towel to remove the excess oil. Serve with sweet chilly sauce or ketchup.

You might also like,
Crab Croquettes
Malaysian Crispy Fried Chicken Curry Puffs
Korean Chilli Garlic Chicken
Vietnamese Fish Cakes
Italian Spicy Breaded Shrimp
Minced Prawns Patties

Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more