How To Make CRAB RANGOON And SWEET and SOUR Sauce Restaurant Style

hey everybody welcome back to the Foxshop barbecue where we do all of oursmoking and drilling and making offoodstuffs right down here in the Foxshop and if you don’t know what the Foxshop is this is the Fox shop that’snamed my other YouTube channel which isprimarily an automotive channel where wework on things like let my old 94 Fordf-150 here and also have a 93 Broncossitting over in the other shop and it’sgonna get painted come spring once theweather turns around and we startgetting some nice warm temperaturesagain so if you think you might beinterested in that kind of content aswell a link will be down in thedescription to my other channel the Foxshop and if you like what you see overthere make sure you hit that subscribebutton and in this video if you likewhat you see smash that like button hitthe subscribe button also the littlenotification bell that way you’ll alwaysknow when I upload a video but heretoday and what we’re going to be doingdown here in the shop is we’re gonna bewhipping up some some crab rangoonreally like these thingsmy wife’s home today daughters at schoolshe loves them as well and I’m gonnashow you how I make these things tastejust like just like they do at arestaurant got the fryer got some freshoil and the fryer got it warming upright now and I’m also going to show youhow to make that that red sauce that youget pretty much at any Chineserestaurant that sweet and sour saucethat that you eat with these crabrangoon so without further ado let’s getto cooking here first the three thingsyou need for the least the way I do itfor the filling you’re gonna needactually just two things you’re going toneed some cream cheese and fake fakecrab meat and I would get the flakedkind instead of the chunk kind you coulduse the chunk Kaymer you have to breakit up more I get the flake andthen you’re also gonna need wonton wrapswhich you can you can get these prettymuch at any grocery store I believe sofirst thing we’re gonna do is we’regonna take this block of cream cheesewhich is 8 ounces we’re going to get itopened up here just we’re in the shop weuse what we have get that open and putit into our mixing bowl just like thatthen we’re going to take our imitationcrab you could use real crab meat but Iguarantee it 99% of the restaurants outthere are using imitation crab I don’tthink you would be able to tell anydifference anyway you’re mixing it inhere with cream cheese you’re going tobe frying the thing I go with theimitation and just kind of break it upwith your fingers good as you can andreally it just depends on how much crabhow much crab meat you like in your crabrangoon if you like a lot of it put alot in if if you really just like thempretty much cheese but very little inreally up to you and I think that’sgoing to be about it for for as much asI’m going to put it in there then youjust take your spatula and just mix thisall together get it all stirred upand I did let this cream cheese sit outand get a little warm it’s still notextremely soft then what you’re gonnawant to do is you want to get yourselfsome water get your wraps leave one ofthese out get a little bit of thatgoodness there put it right in themiddle your finger you wet the outsideedges of the wrapperyeah just pull them up in the middlewhich this one isn’t cooperating butokay that was kind of ugly we’ll trythis againpull these up meet them together youwant to you want to get it like thatspread these outyou know this one isn’t gonna workeither but you get the ideawe’ll try it one more time here I’mtrying to make it pretty for youmeet him up in the middle upjust like that there we gothat one’s a little betternow why you can’t make them like thatthat’s how the restaurants make oh I’vealso made them and they turn out me theytaste the same and they’re actually alittle easier to make you take some ofyour filling just put it in there withthe edgesand just basicallyand by doing it this way you actuallycan spread the filling out a little morejust roll them up like a like a tacopinch the ends shut you know yourself acrab rangoon pocket thing anyway you canwrap them up however you want they’reall going to taste the same I’m gonna goahead and make up a whole bunch of theseand then we’ll dump them in the fryeractually first I think before I putthese in the fryer I’m gonna whip up thesweet and sour sauce real simpleall right so making some progress hereadmittedly they’re not the prettiest Ido think maybe I was doing it the wrongway get yourself some of this put it inthe middle when you win it you don’tneed to wet all the way around the edgeI don’t think you can just right rightin the middle of each of the sides thenjust bring them up meet those pinch thatupjust like that seems to work a littlebetter either way they’re all gonnataste the same so as you can tell theselast few I did here look a little littlebetter than the first bunch and that’sjust because I was wedding that’s justbecause I was wedding right in hereright they’re there they’re in thereinstead of all around the outside sowhen you fold it up it didn’t stick inplaces it shouldn’t have been stickingbut either way if like I said they’reall gonna taste the same not a big dealand now I’m gonna get to making the thesweet and sour sauce so hold on allright to make the sweet and sour sauceall I’m putting in here I’ve got somestuff pre-mixed in a bag there’s a cupof sugar 8 teaspoons of cornstarch 2pinches of salt and then here’s a cupand a half of water that I put into thisbottle that’s it well I’m going to addjust a little tiny bit of soy sauce toit and then to get the red coloring fourdrops of red food coloring itsartificially colored so what we do firstoff well first off we’re gonna be onmedium-high heat which this is the firsttime I’ve used this as hot plate sowe’ll see how this goeswe’ll dump the water inthen you just you whisk everything inthere just mix it all together so I’mjust gonna pour this in just got thishot plate last nightand just just a touch of soy sauce justa little bit of soy sauce you just whiskthat all together and you bring it to aboil let it cool down a little bit andit’s ready to eat four drops of red foodcoloring one two three was that three orfour I don’t know if there’s foursuppose you can make it any color youwant we’ll bring that up to a boil getsome crab raccoons in the fryer and thiswill not take much longerPeter’s turn it on so the sauce overhere is just about ready that’s a littlekind of don’t we use a pick basket upout of here what you got to do in theshop if I can get it to hook on to theedgeand I’m just gonna do these last ones Idid since I’m making a video doing thisand I want to take the other batch up tothe house I want to make sure they’rehot so I’m going to do these or downherebut we’ll get those suckers down down inthe oil and we should be good here in notime so our sweet and sour sauce is justabout done here and these will be donemomentarily so I am going to shut thisdown second when I move it over here andI’m gonna pull those out of here in justa second and there they are guys theylook a little Brown around the edgeshere that might have me I have thetemperature turned up too high I have ashigh as it’ll go 375 but little crispyon the edges but I bet they’re stillgood I’m gonna let them cool off herejust a minute I imagine that creamcheese pretty darn hot that’s all thereis to it guyscream cheese fake crab you can make thempretty or not pretty like I said they’reall gonna taste the same and put them inthe fryer mix up your sweet and soursauce a good little snack here and Iwant to try it I’m gonna try this guydown hereexcellent I’ve enjoy something eventhough they look pretty brown around theedges it’s really light it’s not not ahard crunchy burn it’s just a reallylight crunch I could eat these all daywell maybe with with some chicken wingsso when I pull these out of the fryer Ithought I thought I kind of burned thembut I tell you what I think that’s thebest part it’s not like a hard burnedsomething it’s just it’s really it’sreally lightcrunchy almost dissolves in your mouthreally good but super simple and againlet’s see for this where’s my littlelist here we had cup of sugar 8teaspoons of cornstarch 2 pinches ofsalt cup and a half of water and alittle bit of soy sauce and foodcoloring bring it up to a boil let itcool down serve it up so I’m gonna makethe rest of these and take them up totake them up to the wife I’m gonna warmthat up just a little bit more and andwe’re gonna have ourselves a littleafternoon snack so I hope you enjoyedthis video just a little bit have noprofessional I’m just I’m just having agood time doing this I like food I likemaking food and that’s what I’m doingwe’re just having a good old time downhere in the Fox shop like we always doso if you would give this video a big olthumbs up comments they go down belowhit that subscribe button and thatnotification bell that way you alwaysknow when I upload a video and we’llcatch you next time bye-bye