Crab Puffs - Crab Rangoon

Ingredients:

1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely-minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

Combine crab meat or smoked salmon, green onion, cream cheese, steak
sauce,
and garlic. Place 1/2 teaspoon of mixture in center or won ton
wrapper; fold square
over to form triangle. Lightly brush the center with the beaten egg.
Bring opposite
corners together and press gently, so filling will be secure. Place
oil in wok and
heat to 375 degrees for deep-frying. Deep-fry one crab or salmon puff
and adjust
heat downwards if necessary. Fry rest of puffs until delicately brown,
less than
two minutes. Serve hot.