Krab Fry Won-ton Recipe

Prepare ingredients: finely chop imitation crab into small pieces and finely chop raw shrimp so the filling is cohesive. Place crab and shrimp in a mixing bowl.

Add flavorings: add minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, rice wine (or dry sherry), cornstarch, white pepper, and salt to the bowl with the seafood. Mix thoroughly until combined and slightly sticky (cornstarch helps bind). Taste a small piece by steaming or pan-frying a pinch and adjust seasoning if necessary.

Set up assembly station: place a stack of wonton wrappers on a flat surface, a small bowl of beaten egg for sealing, and a lightly floured work area or parchment to prevent sticking.

Portion filling: using a small spoon or teaspoon, place about 1 level teaspoon (approximately 6–8 grams) of filling in the center of each wonton wrapper. Do not overfill—leaving space at the edges ensures a good seal.

Fold and seal (classic 'purse' method): brush the wrapper edges lightly with beaten egg. Fold the wrapper in half diagonally to form a triangle, press out any air, then bring the two opposite corners of the triangle together over the filling and press to seal, forming a small purse-shaped wonton. Alternatively fold into a simple triangle or a four-corner fold—ensure edges are well sealed so filling doesn't leak during frying.

Place finished wontons on a parchment-lined tray or lightly floured baking sheet with space between them so they don't stick together. Cover lightly with a damp towel if not frying immediately to prevent drying.

Heat oil

Pour oil into a deep-sided skillet or pot to a depth of about 2 inches (5 cm). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into oil: it should sizzle and brown within 20–30 seconds.

Optional light coating: for an extra-crisp exterior, toss each formed wonton in a shallow bowl containing 1 tablespoon flour mixed with 2 tablespoons cornstarch. Shake off excess. Alternatively, you can skip this step and fry the wontons directly.

Fry in batches: gently lower 6–8 wontons (depending on pot size) into hot oil, careful not to overcrowd. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes total. Smaller wontons may take less time. Use a slotted spoon to move and flip them so they brown evenly.

Drain: remove fried wontons to a paper towel–lined tray to drain excess oil. Keep warm in a low oven (200°F / 95°C) while you fry remaining batches.

Combine sauce ingredients: in a small bowl whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar or honey and 1 tsp chili garlic sauce (if using). Stir until sugar dissolves.

Finish and serve: taste and adjust to preference (add more vinegar for tang, more sugar for sweetness). Garnish with thinly sliced scallion. Serve sauce alongside hot Krab Fry Won-Tons.