-
1
In a large bowl, mix together the Sriracha Cream Cheese (page 19), crabmeat, soy sauce, garlic, green onions, lemon zest, and sesame oil.
-
2
Arrange each wonton wrapper diagonally so that it forms a diamond shape.
-
3
Place a generous teaspoon of filling just above the center.
-
4
Brush the outer edges of each wrapper with a small amount of egg white.
-
5
Fold the filled wontons in half, forming each into a triangle, pressing to seal the edges tightly.
-
6
Preheat the oven to 200F.
-
7
Prepare the deep fryer by filling with oil to the manufacturers suggested fill level.
-
8
(Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.)
-
9
Heat the oil to 375F.
-
10
Fry the wontons in batches for 3 to 5 minutes, until crispy and golden brown.
-
11
Be careful not to overcrowd the pan, as this will lower the temperature of the oil significantly and result in soggy wontons.
-
12
Keep the cooked wontons on a wire rack set over a baking sheet (or on a foil-lined baking sheet) in the preheated oven until all the wontons have been fried.
-
13
Serve hot, along with a bowl of Sriracha-Sesame Vinaigrette (page 52) for dipping, if desired.
