Curried Crab Rangoon Purses

45 minutes to assemble
12-15 minutes to fry
Total time: 57-60 minutes
44 pieces (11 servings of 4 each)
Curried Crab Rangoon Purses
45 minutes to assemble
12-15 minutes to fry
Total time: 57-60 minutes
44 pieces (11 servings of 4 each)
These tasty appetizers can be made the day before and fried just before serving time. A Taste of Thai Red Curry Paste adds real pizazz to this yummy finger food.
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Ingredients

  • 3 cups oil (for frying) plus 1 tablespoon
  • 1/4 cup minced scallions
  • 2 teaspoons minced garlic
  • 1 tablespoon Red Curry Paste
  • 2 teaspoons lime juice
  • 1 teaspoon Fish Sauce
  • 1/2-8 oz (4 oz) package Neufchâtel cream cheese, softened
  • 2-6 oz cans crabmeat, drained
  • 1 tablespoon minced cilantro
  • 1-12 oz package wonton wraps (3 1/4” X 3 1/4”)
  • 1-7 oz bottle of Sweet Chili Sauce
  • Optional: 44 pieces of chive

Directions

  1. Add 1 tablespoon of oil, scallions and garlic to a small skillet. Cook until just softened.
  2. Remove skillet from heat and add Red Curry Paste, lime juice and Fish Sauce. Mix until curry dissolves. Add curry mixture to a bowl. Add cream cheese, crabmeat and cilantro. Mix until combined.
  3. Place 4-6 wonton wraps on a clean, dry surface. Lightly brush all edges with water.
  4. Place 1 rounded (measuring) teaspoon of crab mixture in center of each wonton. Gather points together (bringing all sides together) and pinch in middle, so won ton looks like a drawstring purse.
  5. Heat 3 cups oil in a medium sauce pan and heat to 375°F. Oil is ready when a corner of wonton wrap sizzles when placed in oil. Fry 4-6 purses at a time, turning if needed, to make sure all sides are evenly browned. Drain on paper towels.
  6. Serve purses with a dish of Sweet Chili Sauce for dipping. For a festive touch, make a knot with a chive and loop it over pinched area of the purse and pull tight.

In This Recipe

A Taste of Thai Sweet Chili Sauce
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
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A Taste of Thai Red Curry Paste
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
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A Taste of Thai Fish Sauce
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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