Upside-Down Blueberry Puffs Brunch
Upside-Down Blueberry Puffs Brunch requires roughly 50 minutes from start to finish. This recipe
Crab Rangoons Crab Puffs With Sweet and Sour Sauce Recipe
Details
- Servings: 45
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- chinese
Ingredients
- For the Sweet & Sour Dipping Sauce
- 1/2 cup rice vinegar
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 2 teaspoons red chile flakes (more or less to taste)
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon corn starch
- 1/2 cup fresh pineapple chunks or canned chunks, drained
- For the Crab Rangoon
- 8 ounces softened cream cheese
- 6 ounces picked crab meat (or surimi, cut into 1/2-inch pieces)
- 6 scallions, whites only, finely sliced (about 1/2 cup)
- 1 pack square wonton wrappers (preferably yellow), about 40-50 pieces
- 2 quarts peanut oil
- Kosher salt
Instructions
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