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“Martin Yan”
40 puffs

Ingredients Nutrition


  1. Make the filling: in a bowl, combine the cream cheese, green onions, mint, ginger, oyster sauce, sesame oil, and pepper; mix well.
  2. Stir in the crabmeat.
  3. To make each puff, place a rounded teaspoon of filling in the center of a wonton wrapper.
  4. Brush the edges of the wrapper with water, fold the wrapper over the filling to form a triangle, and press the edges to seal.
  5. Pour oil to a depth of 2 inches into a 2-quart saucepan; heat to 350° on a deep-frying thermometer.
  6. Working in batches, add the puffs; deep-fry, turning occasionally, until golden brown, about 1 minute.
  7. Remove with a slotted spoon and drain on paper towels.
  8. Serve warm with sweet and sour sauce for dipping.

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