Saturday, July 26, 2014

Shrimp Rangoon


1 Tablespoons Cilantro, Chopped
1 Tablespoons Green Onions, Chopped
1 Teaspoons Ginger, Chopped
1/2 Teaspoon Sugar
4 Oz Cream Cheese, Softened
1 Teaspoon Lime Juice
1/4 Teaspoon Salt 
8 Oz Shrimp (Peeled and Cooked)
15 Wonton Wrappers
Peanut Oil

Yep, that’s right, shrimp.  Yes, of course, crab is the thing that one usually Rangoons, but the imitation crab usually found in Crab Rangoon is just not that exciting to us, and fresh crab is hard to find round these parts.  Not so with good ole shrimp, which are plentiful here so near the Gulf.  So we came up with this little variation on the classic Chinese/American dish that is sure to please. 

Rangoon, usually in its crab form, started showing up in Chinese American restaurants as well as Polynesian places like Trader Vic’s in the 1950s.  Its origins are uncertain, but it is most likely has its origins in Chinese American restaurants, just like Chopped Suey and many other dishes that are alien to authentic Asian cuisine.  But who cares, right?  This dish is quite tasty, so do give it a go. 

Shrimp Rangoon

Heat peanut oil in a deep saucepan or wok to 375F.

Pulse Cilantro, Scallions, Ginger and Sugar in a food processor until minced.  


Add cream cheese, lime juice and salt and pulse until combined.  Add shrimp.  

You can dice it before hand or just add it whole and let the food processor do all the work.  Pulse until the shrimp is chopped and well combined. 

Arrange a wonton wrapper on a work surface and spread a spoonful of the shrimp/cream cheese mixture in the middle.  

Next, dampen a finger with a bit of tap water (I usually keep a small bowl of water nearby for this procedure) and run your finger around the edges of the wonton wrapper.  Fold in half and press down firmly to seal.  If you have one of these handy-dandy wonton presses, you can use it.  

It will seal the wonton wrapper thoroughly 

and put a nice decorative edge on it. 

Repeat the procedure until you’ve got all your wonton wrappers filled.

Fry the rangoons, a few at a time, in the peanut oil.  

They will fry quickly, so keep an eye on them.  I usually fry them for about 60-80 seconds and then flip them and repeat.  Remove from oil and drain on a paper towel.  

Fry ‘em all up and serve ‘em immediately, perhaps with some Sweet Hot and Sour Sauce.

Until Next Time,


Sweet Hot and Sour Sauce

This is a little dipping sauce we came up with to go with our Rangoon (crab and shrimp).  It’s not really like a traditional Chinese sweet and sour sauce—it is much lighter, with a bit of peppery heat as well—probably more like something you might be served in Thailand, or maybe just Trader Vic’s. 

As mentioned above, we use it mainly for our Rangoon dishes, but it goes great with rice, fish and other Asian delicacies.  And, it’s incredibly easy to make. 

Sweet Hot and Sour Sauce

1/2 Cup Sugar
1/4 Cup Water
1/4 Cup White Vinegar
1 Tablespoon Garlic, Minced
1/2 Teaspoon Salt
1 to 2 Teaspoons Red Pepper Flakes

Combine everything but the red pepper flakes in a small saucepan.  

Simmer and stir until the sugar is dissolved.  Then reduce heat to medium low and simmer until the sauce is the consistency of syrup.  Remove from heat and stir in the red pepper flakes.  Serve.

Here we've served the sauce with its usual intended target, Crab Rangoon.

Until next time, 

Stay Saucy,