Tasty Southern spin on a cream cheese wontons recipe. Crawfish tails are mixed with cream cheese, wrapped in wonton wrappers and fried until golden brown.
Course Appetizer
Cook Time 2 minutesminutes
Servings 4people
Author Lisa B.
Ingredients
2cupsvegetable oil
5ouncesdiced cooked crawfish tail meat
4ouncescream cheeseat room temperature
1clovegarlicminced
1green onionthinly sliced
1 1/2teaspoonssesame oil
1teaspoonWorcestershire sauce
1-3tablespoonspowdered sugar
Kosher salt and freshly ground black pepperto taste
242-inch won ton wrappers
Instructions
Combine the crawfish meat, cream cheese, garlic, green onion, sesame oil, Worcestershire sauce, and powdered sugar in a small mixing bowl.
Place ¾ - 1 tablespoon of filling in the center of a wonton wrapper. Dip your finger into a small bowl of clean water. Wet the edges of the wrapper with your finger. Fold the wrapper in half to form a triangle. Pinch the edges to seal. Dap some additional water on both corners of the triangle. Bring the two corners together and pinch to seal. Keep assembled wontons under a damp paper towel until you are ready to fry them to prevent them from drying out.
Heat oil in a large skillet over medium high heat. Once the oil begins to shimmer, reduce heat to low. Fry wontons in batches until they are crisp and golden brown, about 1-2 minutes. Remove wontons with a slotted spoon and allow them to drain on paper towels.
Refridgerate any leftovers. Cooked wontons can be reheated in the oven at 350 degrees for a few minutes until they crisp up again.