Shrimp Rangoon With Hawaiian Sweet And Sour Sauce |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is a simple, yet elegant appetizer that is a twist on the traditional Crab Rangoon. The inside is creamy and the outside is crispy making it a perfect combination with the fruity dipping sauce. (shrimp rangoon in lower left hand side of main photo, sauce is the red one) Ingredients:
for filling |
1/2 lb. fresh wild shrimp, peeled & deveined |
slice of fresh ginger |
pinch of kosher salt & sugar |
8 oz cream cheese, softened |
1-2 thin green onions, finely chopped |
for hawaiian sweet and sour sauce |
1/2 cup rice wine vinegar |
1/2 cup sugar |
1/2 cup pineapple juice |
1/4 organic ketchup |
1 tbsp. cornstarch mixed with 2 tbsp. water |
fresh wonton wraps, generally available in the produce section |
canola oil for frying |
Directions:
1. For Hawaiian Sweet and Sour Sauce: Mix and heat first 5 ingredients to boiling point. Add cornstarch mixture, stirring it in well, until the sauce is thickened and shiny. While sauce cools, make rangoons.
2. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3. For Shrimp Rangoon:
4. Place cream cheese and green onions in bowl and mix together.
5. Put a tiny bit of oil (about a tablespoon) in non stick sauté pan over med heat and add slice of ginger. Sprinkle prawns very lightly with sugar and salt, add them to the pan and sauté until almost opaque (don’t cook them all the way because they are getting fried too). Remove from pan and let cool. Chop finely and add to cream cheese mixture; mix in well.
6. Place a heaping teaspoonful of shrimp mixture in the center of each wrapper, moisten with water and fold to form a triangle, pressing to seal. then moisten the lower points of the triangle and press them together.
7. Heat oil to 350 degress and fry wontons until crispy and golden brown. Drain on paper towels.
8. Transfer to serving platter and serve with Hawaiian Sweet and Sour Sauce.
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