Crispy Crab Rangoon Nachos

Ingredients

For the Crab Rangoon Filling

250 grams imitation crab
250 grams cream cheese, softened
4 cloves garlic, grated
1 teaspoon ginger paste
1 teaspoon soy sauce
2 teaspoons CHIN-SU fish sauce
1/2 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon MSG
1/2 teaspoon white pepper
2 green onions, finely chopped

For Assembly and Frying

20 wonton wrappers
3 cups neutral oil, for frying
as needed water, for sealing

For the Toppings

as needed CHIN-SU hot sauce
as needed kewpie mayonnaise
as needed furikake
as needed spring onions, chopped
as needed sesame seeds
as needed chili oil

Instructions

1
In a medium bowl, combine the softened cream cheese, imitation crab, grated garlic, ginger paste, soy sauce, CHIN-SU fish sauce, sugar, sesame oil, MSG, and white pepper. Mix until the ingredients are well combined and the mixture is smooth.
⏱️ 5 min
2
Gently fold in the finely chopped green onions into the crab rangoon filling.
⏱️ 2 min
3
Lay out one wonton wrapper on a clean surface. Place about 1 tablespoon of the crab rangoon filling in the center of the wrapper.
⏱️ 5 min
4
Lightly moisten the edges of the first wonton wrapper with a little water. Place a second wonton wrapper directly on top, aligning the edges. Gently press around the filling to seal the edges, ensuring to press out any air bubbles around the filling.
⏱️ 8 min
5
Repeat the assembly process with the remaining wonton wrappers and filling until all are used.
⏱️ 5 min
6
In a large pot or deep skillet, heat the neutral oil to 175°C (350°F). Use a kitchen thermometer to ensure the oil reaches the correct temperature.
⏱️ 3 min•🌡️ 175
7
Carefully place a few assembled crab rangoons into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 2 to 3 minutes, flipping them once, until they are golden brown and crispy on both sides.
⏱️ 5 min•🌡️ 175
8
Using a slotted spoon, remove the fried rangoons from the oil and place them on a wire rack set over paper towels to drain any excess oil.
⏱️ 2 min
9
Arrange the crispy crab rangoons on a serving platter. Drizzle generously with CHIN-SU hot sauce and kewpie mayonnaise.
⏱️ 2 min
10
Finish by sprinkling furikake, chopped spring onions, sesame seeds, and chili oil over the nachos. Serve immediately and enjoy!
⏱️ 1 min