Crab Rangoon Wonton Nachos with Gochujang Crema
Crab Rangoon Wonton Nachos with Gochujang Crema
Ingredients
For the Wontons
- 30 wonton wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for frying
For the Gochujang Crema
- 2 tablespoons gochujang
- 1 cup Crema Mexicana Table Cream
For Assembly and Garnish
- 1/4 cup sweet chili sauce, for drizzling
- 2 tablespoons chili oil, for drizzling
- 1 jalapeño, thinly sliced
- 2 tablespoons green onion, sliced, for topping
- 2 tablespoons furikake, for sprinkling
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, chopped imitation crab meat, soy sauce, black pepper, chopped green onion, and minced garlic. Using a clean plastic glove, mix all ingredients thoroughly by hand until well combined and the mixture forms a cohesive ball.
⏱️ 10 min
- 2
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab rangoon filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal the filling inside. Repeat with the remaining wonton wrappers and filling.
⏱️ 15 min
- 3
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 4-5 assembled wontons into the hot oil, being careful not to overcrowd the pot. Fry the wontons for 2-3 minutes, or until they are golden brown and crispy on both sides. Remove the fried wontons with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining wontons.
⏱️ 15 min•🌡️ 350
- 4
While the wontons are frying, prepare the gochujang crema. In a tall blending cup, combine the gochujang and Crema Mexicana Table Cream. Use an immersion blender to blend until the mixture is smooth and evenly combined, forming an orange-colored sauce. Transfer the gochujang crema to a squeeze bottle for easy application.
⏱️ 5 min
- 5
Arrange the fried crab rangoon wontons on a large serving plate. Drizzle sweet chili sauce generously over the wontons. Using the squeeze bottle, drizzle the prepared gochujang crema over the wontons in a zig-zag pattern. Drizzle chili oil over the wontons.
⏱️ 3 min
- 6
Garnish the nachos with thinly sliced jalapeños and sliced green onions. Sprinkle furikake generously over the entire dish. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Wonton Nachos with Gochujang Crema
For the Wontons
- 30 wonton wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for frying
For the Gochujang Crema
- 2 tablespoons gochujang
- 1 cup Crema Mexicana Table Cream
For Assembly and Garnish
- 1/4 cup sweet chili sauce, for drizzling
- 2 tablespoons chili oil, for drizzling
- 1 jalapeño, thinly sliced
- 2 tablespoons green onion, sliced, for topping
- 2 tablespoons furikake, for sprinkling
Instructions
- 1
In a medium mixing bowl, combine the softened cream cheese, chopped imitation crab meat, soy sauce, black pepper, chopped green onion, and minced garlic. Using a clean plastic glove, mix all ingredients thoroughly by hand until well combined and the mixture forms a cohesive ball.
⏱️ 10 min - 2
Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the crab rangoon filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal the filling inside. Repeat with the remaining wonton wrappers and filling.
⏱️ 15 min - 3
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully place 4-5 assembled wontons into the hot oil, being careful not to overcrowd the pot. Fry the wontons for 2-3 minutes, or until they are golden brown and crispy on both sides. Remove the fried wontons with a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining wontons.
⏱️ 15 min•🌡️ 350 - 4
While the wontons are frying, prepare the gochujang crema. In a tall blending cup, combine the gochujang and Crema Mexicana Table Cream. Use an immersion blender to blend until the mixture is smooth and evenly combined, forming an orange-colored sauce. Transfer the gochujang crema to a squeeze bottle for easy application.
⏱️ 5 min - 5
Arrange the fried crab rangoon wontons on a large serving plate. Drizzle sweet chili sauce generously over the wontons. Using the squeeze bottle, drizzle the prepared gochujang crema over the wontons in a zig-zag pattern. Drizzle chili oil over the wontons.
⏱️ 3 min - 6
Garnish the nachos with thinly sliced jalapeños and sliced green onions. Sprinkle furikake generously over the entire dish. Serve immediately and enjoy!
⏱️ 2 min