Crab Rangoons

Ingredients:

Wontons

• 220 g of lump crab meat
• 220 g of cream cheese, room temperature
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 0.5 tsp Worcestershire sauce
• 36 sheets of wonton dough
• 1 large egg, beaten
• Vegetable oil, for deep-frying
• Special equipment: deep fryer or deep fryer thermometer

Sweet and sour sauce

• 1 cup of sugar
• 0.5 cup pineapple or orange juice
• 0.5 tbsp. rice vinegar
• 1/4 tbsp. maraschino syrup (from a jar of cherries)
• 1/4 cup ketchup
• A pinch of coarse salt
• 1.5 tbsp cornstarch

Preparation:

1. Sweet and sour sauce:
   
   Combine the sugar, pineapple juice, vinegar, cherry syrup, ketchup, and salt in a 3-quart saucepan. Heat over medium-low heat and cook, stirring, until the sugar dissolves. In a bowl, combine the cornstarch with 1/4 cup water and stir well; add the mixture to the saucepan. Raise the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3-4 minutes. Cool and refrigerate until ready to serve.
2. Wontons:
   
   In a large bowl, combine the crabmeat, cream cheese, green onions, soy sauce, and Worcestershire sauce. Mix well to distribute evenly; mixing with your hands is best. Lay the wonton sheets on a clean work surface. Spoon 1 tablespoon of the crab mixture into the center of each sheet. Brush the edges of the dough with a little beaten egg, then fold each wonton into a triangle. Press to seal the wontons, squeezing out all the air; this will prevent them from opening when fried.
3. Heat 2 inches of oil in a deep fryer or Dutch oven to 375°F (190°C). Fry a few wontons at a time until golden brown, 3-4 minutes. The oil temperature will drop a few degrees as you add the wontons. Try to maintain the oil temperature at 355°F (180°C). Transfer the cooked wontons to a paper towel-lined plate or a wire rack set over a baking sheet.
4. Repeat with the remaining wontons. Serve with sweet and sour sauce and enjoy!