Crab Rangoon Ketofied!!
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https://i.redd.it/f1lo6lww98e21.jpg Cook Time / Carb Info Prepping Time 15M Cook Time 5M Total Time 20M Net Carb/Serving ~0.1g Servings 10 Rangoons Ingredients Crab Rangoons 4oz Crab Meat 3 oz Cream Cheese 1 Stalk Green Onion 2 Cloves Garlic 1 tsp Swerve/Monkfruit 2 tbsp Kewpie mayo 5 Sheets of Soy Paper (1 sheet is 3×7 inches) Simple Syrup 2 tbsp Swerve/Monkfruit 5 tsp Water Dipping Sauce 2 1/2 tbsp Simple Syrup 1 tbsp Rice Vinegar (can sub out with white distilled vinegar) 1/2 tbsp Sugar Free Ketchup 1/4 tsp Soy sauce 1/8 tsp Xanthan gum (optional to thicken) Directions Full step by step picture recipe @ https://lowcarbingasian.com/keto-crab-rangoon 1) Gather all the ingredients. 2) In a small Teflon fry pan, add 2 tbsp of Swerve/Monkfruit and 5 tsp of water, bring to boil. Once boiling, remove from heat and transfer to a sauce bowl. 3) Combine elements of dipping sauce in the sauce bowl with simple syrup - rice vinegar, sugar free ketchup, soy sauce and optional Xanthan gum. Mix well and set aside. The Xanthan gum will just thicken the sauce to represent the consistency of the traditional Rangoon dipping sauce, it will not affect the taste. 4) Open can of crab meat and drain out water very well. Set aside. 5) Finely slice green onions and set aside. 6) Grate garlic with a grater and set aside. 7) In a medium mixing bowl, add cream cheese and beat on high until smooth and creamy. About 1 minute with a hand mixer. 8) Combine all ingredients of crab Rangoon into mixing bowl with beaten cream cheese - crab meat, green onion, grated garlic and Kewpie mayo, Swerve/Monkfruit. Combine well using optional plastic cooking gloves. 9) Fold over soy paper horizontally (longways) and cut. You should end up with 14 square pieces. 10) Prepare a bowl of water. 11) Lay the soy paper down at a 45-degree angle to form a diamond shape, place about 1 tbsp of the Rangoon mix in the center of the soy paper. Grab the bottom of the soy paper and bring it to the middle. Dip your finger in the small bowl of water and run your finger on the center-fold. Note - you can't wrap the Rangoon in the traditional shape as it will not hold once it hits the oil. 12) Bring the left tip to the center and repeat, followed by the right side. 13) Finally, take the bottom and roll it around upwards tightly to complete the roll. Dip your finger in the small bowl of water and run your finger to hold the fold. Note - make sure the soy paper is held together well (even may consider using toothpicks) as the Rangoon mix will expand once it hits the oil. 14) In a medium frying pan, add enough oil to cover the Rangoon. Place on medium heat and bring up to temperature (about 4-5 minutes). Important - soy paper has a much lower burning point then wontons, so make sure you cook this on medium-low heat. Reduce heat to-medium low and carefully place the Rangoon inside. Cook for 1 minute on each side until golden browned. Serve with dipping sauce. [link] [comments] |
from Keto Recipes - Low Carb Recipes for Ketogenic Diets http://bit.ly/2D364RX
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