This crab rangoon recipe comes from Shirley Fong-Torres, who learned the recipe from her father, the original chef at Trader Vic's restaurant. Her company, Wok Wiz Walking Tours and Cooking Center, runs a popular series of culinary and historical walking tours in San Francisco throughout the year.
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.
Place 1/2 teaspoon of mixture in the center of the wonton wrapper; fold square over to form a 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 F 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.