Best Crispy Crab Rangoon Wontons Recipe | Chef Joshua Weissman

Ingredients

• 125g all purpose flour
• 20g tapioca starch
• 4g fine sea salt
• 70g hot water
• 10g tsp vegetable oil
• Tapioca starch for dusting
• ½ cup (100g) granulated sugar
• ½ cup (120ml) rice vinegar
• 3 Tbsp (35g) sambal oelek
• 1 red Fresno chile, stemmed and finely diced
• 2-inch knob ginger, peeled and finely diced
• 5 cloves garlic, peeled and thinly sliced
• ½ lb (225g) good quality lump crabmeat, roughly chopped (preferably king crab)
• 12 oz (350g) full fat cream cheese, at room temperature
• 2 tsp (12g) Worcestershire sauce
• 1 green onion, thinly sliced
• 2 cloves garlic, grated
• 15-20 wonton wrappers
• 1 large egg
• Vegetable oil for frying