Ingredients
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,
Chris
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