Sriracha and Crab Rangoon Wontons

1. 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. 2

   Arrange each wonton wrapper diagonally so that it forms a diamond shape.

3. 3

   Place a generous teaspoon of filling just above the center.

4. 4

   Brush the outer edges of each wrapper with a small amount of egg white.

5. 5

   Fold the filled wontons in half, forming each into a triangle, pressing to seal the edges tightly.

6. 6

   Preheat the oven to 200F.

7. 7

   Prepare the deep fryer by filling with oil to the manufacturers suggested fill level.

8. 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. 9

   Heat the oil to 375F.

10. 10

    Fry the wontons in batches for 3 to 5 minutes, until crispy and golden brown.

11. 11

    Be careful not to overcrowd the pan, as this will lower the temperature of the oil significantly and result in soggy wontons.

12. 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. 13

    Serve hot, along with a bowl of Sriracha-Sesame Vinaigrette (page 52) for dipping, if desired.

* Per serving · 4 servings · Values may vary.