Weird Crab Stick Rangoon

Note 1 : This is my take of the crab stick rangoon after watching so many videos... Joshua Weissman, Jason Farmer, Khairul Aming, Buat Orang Lapo etc... Noticed similar ingredients. Hence, improvised.

Note 2 : Was eyeballing the mayonnaise hence unsure of the weight. Leftover from 1kg packet, after pouring tanktop into a ~900gm bottle. Since this is the first time, will weigh second time. Also, some people put in sugar. Opted not to since we are dipping this rangoon in thai sweet chilli sauce.

Ingredients :

225gm cream cheese (Philadelphia), softened at room temp

50gm - 100gm mayonnaise

1 tbsp worcestershire sauce

1 tbsp full cream milk

1 tsp fine salt

1 tsp chicken stock powder (Knorr's)

A dash of ground black pepper

A dash of ground white pepper

1/4 holland onion, minced

1 slice of ginger, fine paste / minced

1 garlic clove, fine paste / minced

5 sticks of imitation crab, fine + medium coarse minced

1/2 pc of portabello mushroom, finely diced

1 stalk of spring onion, minced

1 sprig of mint leaves, minced

A handful of shredded mozzarella cheese

Wanton square skin (for wrapper)

Egg (for egg wash)

Optional :

Was thinking of adding daun sup (chinese parsley), and some lemon juice. To try later.

Steps :

1. Beat the softened cream cheese with a hand mixer until light and smooth.

2. Add in mayonnaise. Mix with hand mixer until well incorporated.

3. Add in all other seasonings, i.e. worcestershire sauce, milk, salt, chicken stock, black pepper, and white pepper. Mix with hand mixer until well incorporated.

4. Add in remaining ingredients, i.e. onion, ginger, garlic, crab sticks, mushroom, spring onion, mint, and mozzarella cheese. Mix with hand mixer until smooth & well incorporated. Set aside in the fridge for 30 mins - 1 hr before next use.

5. For wrapping, place the filling in the center of wanton wrapper. Seal the edges of wanton wrapper with egg wash. Wrap in your favourite style, e.g. 4-points star shape, pouch shape.

6. Deep fry in hot oil. Don't fry for too long or the cream cheese will start to melt & leak out of the rangoon. Fry until golden.

7. Serve hot with sweet chilli sauce.