Shrimp Rangoon With Chili-garlic Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 30 |
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I have made these with crab for many years. But thought I would try them with shrimp they are really delicious. We love these little bits of goodness we have these all of the time at parties and they really go fast more so that the ones with crab. Ingredients:
2 tbsp. chopped fresh cilantro |
2 tbsp. scallions, chopped |
2 tsp.. fresh ginger, chopped |
1 tsp. sugar |
1 pkg. cream cheese, softened (8-oz.) |
2 tsp. fresh lime juice |
salt to taste |
3/4 lb. cooked shrimp, peeled and deveined, diced |
30 wonton wrappers |
peanut oil |
chili-garlic dipping sauce |
1/2 cup sugar |
1/4 cup water |
1/4 cup white vinegar |
1 tbsp. garlic, chopped |
1/2 tsp. kosher salt |
2 tsp.red pepper flakes or to taste |
Directions:
1. Pulse cilantro, scallions, ginger and sugar in a food processor until minced.
2. Add cream cheese, lime juice and salt, pulse until combined.
3. Transfer to a bowl and stir in shrimp.
4. Arrange a few wontons on a work surface.
5. Place 2 tsp. shrimp mixture in the center of each wrapper, moisten with water and fold to form a triangle, pressing to seal.
6. Transfer to a parchment lined baking sheet, repeat with remaining wrappers and shrimp mixture.
7. Heat 1 peanut oil in a large sauté pan over medium high heat.
8. Fry Rangoon in batches until golden brown on both sides, about 1 minute.
9. Drain on paper towel lined plate.
10. Serve hot with dipping sauce.
11. CHILI-GARLIC DIPPING SAUCE:
12. Simmer 1/2 cup sugar, water, vinegar 1 Tbsp. garlic and salt in small saucepan over medium heat.
13. When sugar is dissolved, reduce heat to medium low and simmer until the consistency of maple syrup, about 10 minutes.
14. Off heat stir in pepper flakes.
15. NOTE:
16. Remember to seal really well because leakage from the Rangoons cause the hot oil to splatter.
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