225g (8 oz) cream cheese, softened
100g (3.5 oz) cooked crab meat
¼ tsp sea salt
15 wonton wrappers
vegetable oil, for deep frying
3 tbsp apricot jam
1 pickled onion, very finely chopped, plus 1 tsp pickling liquid
1 cup sugar
½ cup white vinegar
¼ cup water
¼ tsp soy sauce
For the dipping sauce, place ingredients in a small saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until the sugar has dissolved. Pour into a small bowl and allow to cool (it will thicken as it cools).
For the crab rangoon filling, place the cream cheese (it’s much easier to mix if it’s at room temperature), crab and salt in a bowl. Mix until well combined.
Take one wonton wrapper and place it in the palm of your hand. Place a tablespoon of filling in the centre. Lightly moisten the edges of the wrapper with water. Fold the sides of the wrapper into the centre over the filling to form a ‘star’ shape. Press the edges together to seal.
Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough for frying at 180C/350F, or when a wooden spoon dipped into the oil forms small bubbles. Add the crab rangoon, in batches if necessary, and cook for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.