Getting ready for a big party need some finger food??? Crab Rangoon is just the thing to make. I call these my Win-Win Recipe. Easy On the chef and delicious on the tongue.
I always have a box of 12 ready and frozen before time. Remember to freeze them in parchment paper or cling wrap, foil tends to stick and tear the wrapper shells.
Uninvited Guest?? You are now welcome home.
• Imitation Crab Sticks – 50 gms Shredded
• Cream Cheese – 100 gms
• Spring Onions – 3 Sticks Finely Chopped
• Wanton Wrappers – Defrosted
• Egg – 1 beaten for Egg Wash
• Oil – For Frying
• Tabasco – To Taste
• Green Chili – Deseeded and Finely Chopped
• In a bowl mix the cream cheese, crab, spring onions, green chili, then add a dash of Tabasco.
• Brush the edges of a sheet of wanton wrapper with the egg wash.
• Place a dollop of the cream cheese mixture in the center of the wanton wrapper. Do not over fill.
• Join the edges of the wanton wrapper so that it resembles the shape of a triangle;
continue this method till all the cream cheese mixture has been filled.
• In a skillet, heat oil for frying. Gently place the wanton wrappers and fry till golden brown and crispy.
Eat With These Recommended Sauces:-
• Kimball’s Thai Chili Sauce,
• Maggie Hot and Sweet
• Sriracha Hot Chili Sauce
P.S :- TURN THIS INTO A VEGETARIAN RECIPE BY SUBTRACTING THE CRAB
Poha, also called flattened or beaten rice is one of my favorite hunger foods. Eaten at lunch or munch time which is between 4 pm and 5 pm my time. It takes a few times to get this recipe right, mostly because you need to be careful not to over-soak the rice as that makes the rice lumpy. The trick is to use a strainer and wet the rice just before cooking the poha.
In order to make following recipes easier for everyone I have taken the advice of my good friend Irina Kovaleva and added directional pictures to this recipe.
I would also like to thank all of you reading ‘The Bawi Bawarchi’ for the wonderful emails and comments about this blog. It’s always a good feeling when you love what you do and follow your heart while doing it.
2 Cups Thick Poha/ 3 Cups Thin Poha
2 Small Potatoes
10- 15 Roasted Peanuts
1 tsp. Jeera/Cumin Seeds
2 tsp. Rye/Mustard Seeds
10 Curry Leaves
1 Large Onion
2 Green Chilies
½ tsp. Haldi/Turmeric Powder
1/4th tsp. Sambhar Powder
½ tsp. Kashmiri Chili Powder
In a small pan, fry the potatoes with turmeric powder.
In a strainer, wet the poha and drain all the excess water (do not soak it in water).
In a larger cooking vessel, heat three tablespoons of oil and fry mustard and cumin seeds for 1-2 minutes on a medium to high flame.
Add the onions and allow to cook until translucent, then add the curry leaves, green chilies and peanuts, then allow to cook for 5 minutes.
Now add the sambhar and kashmiri chili powder.
Stir for a few moments before you add the poha and cook for 5 minutes then add the fried potatoes.