Crawfish Cream Cheese Wontons
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.
Servings 4 people
- 2 cups vegetable oil
- 5 ounces diced cooked crawfish tail meat
- 4 ounces cream cheese at room temperature
- 1 clove garlic minced
- 1 green onion thinly sliced
- 1 1/2 teaspoons sesame oil
- 1 teaspoon Worcestershire sauce
- 1-3 tablespoons powdered sugar
- Kosher salt and freshly ground black pepper to taste
- 24 2-inch won ton wrappers
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.