Crab Rangoon
Ingredients
- 1/4 cup soy sauce
- 1/4 cup black vinegar (see Note)
- 1 teaspoon Chinese chili-garlic sauce
- 3 scallions—1 thinly sliced, 2 finely chopped
- 1 garlic clove
- Kosher salt
- One 8-ounce package cream cheese, softened
- 1 1/2 teaspoons Asian fish sauce
- 1/2 teaspoon toasted sesame oil
- Freshly ground pepper
- 8 ounces jumbo lump crabmeat, drained and shredded with a fork
- 36 square wonton wrappers
- Vegetable oil, for frying
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