3 wontons with apricot chili sauce

Crab Rangoons with Apricot Sweet Chili Sauce

Print Recipe
Course Appetizer
Cuisine Asian
Keyword apricot, wontons


Crab Rangoon

  • 1 kilograms Cream Cheese room temp
  • 300 grams Snow Crab drained
  • 200 grams Scallions cut into rounds
  • 30 grams Palm Sugar chopped
  • 275 grams Soy Sauce golden mountain brand

Apricot Sweet Chili Sauce

  • 30 grams Apricot Liqour optional
  • 800 grams Apricot Marmalade
  • 250 grams Sambal Oulek
  • 500 grams Cane Vinegar Dati Puti
  • 7000 grams Sugar White, Granulated
  • 1 kilogram Water
  • 73 grams Salt
  • 50 grams Corn Starch slurry


Crab Rangoon

  • Combine all ingredients into a mixing bowl and mix until well combined.
  • Chill the filling
  • Portion cream cheese mixture into wonton wraps and wet the edges and fold into desired shapes.
  • Fry in 350F neutral oil until golden brown. Remove from oil and blot off extra oil

Apricot Sweet Chili

  • Combine all ingredients except cornstarch into a sauce pot and simmer until the sugar dissolves. Stir often.
  • Make a slurry with a corn starch by adding just a little bit of water and mixing it and then add it to the simmering sauce while whisking.
  • Chill until ready to use

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating