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Homemade heaven: So easy, so worth it - Baked Crabmeat stuffed with Creamy Spicy Snow/ Crabmeat Rangoon
The crabmeat must be fresh.
The secret to a good creamy spicy snow is to ensure that you put the right amount of cream cheese, mayonnaise, and of course Maepranom Sriracha Hot Chilli Sauce
The temperature of the oven must be appropriate (not too high and not too low). If it is too high, the spring roll wrappers might get burnt.
'Craving for seafood dish, you must try this new homemade recipe - Baked Crabmeat stuffed with Creamy Spicy Snow or known as Crabmeat Rangoon, the highlight of rainy season. The inspiration of the dish is Rangoon. The secret to a good creamy spicy snow is to ensure that you put the right amount of cream cheese, mayonnaise, and of course Maepranom Sriracha Hot Chilli Sauce - the combination of flavours is a delight. You can smell the incredible fragance and the softness of cream cheese mixed well with the sweet crabmeat that is freshly baked from the oven. Instead of crabmeat you could use prawns or vegetables. This dish is a perfect appetizer that you can enjoy with your friends and families at home.'
Prepare and cook time: approximately 15-20 minutes
16 Spring roll wrappers, 9x9cm
2 tbsp Sriracha Hot Chilli Sauce (Maepranom Brand)
150 grams Crabmeat, boiled and drained
4 tbsp Cream cheese
4 tbsp Lesieur Mayonnaise
4 tsp Green onion, sliced and divided
2 tsp Squeeze of lemon
1. Prepare the spring roll wrappers into a square shape.
2. Mix together the cream cheese, mayonnaise, lemon juice, and Maepranom Sriracha Hot Chilli Sauce until smooth and free of lumps. Add the crabmeat, and green onions, mix well.
3. Preheat the oven to 180C. Meanwhile, place the spring roll wrappers in a mini muffin tin then spoon of filling into each of the half cups. Bake 15 minutes or until edges of cups are golden brown. Top with remaining green onions. Enjoy your delicious baked crabmeat.