Succulent shrimp mixed with cream cheese and wrapped in a crispy wonton wrapper, Shrimp Rangoon is sure to be your new favorite appetizer.
One of my favorite things to order from Chinese restaurants is crab rangoon. The creamy crab mixture mixed with the crunch from the crispy edges of the wonton, I’m drooling just thinking about it.
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But I wanted to take them to the next level with, you guessed it, shrimp! And what a nice surprise they turned out to be. The same creamy filling, just with chopped shrimp instead of crab meat.
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The best thing? You don’t even need a deep fryer or other fancy equipment! Just a slotted spoon, a heavy bottom pan and some frying oil is all you need to make this shrimp rangoon.
Ingredients
- Cream cheese – Either full fat or reduced fat works. Make sure it is softened to cream temperature- it is much easier to work with that way.
- Cooked salad shrimp – This type of shrimp is usually a smaller size shrimp. They get their name because they are a great option for making shrimp salad. You want these to be cooked.
- Soy sauce – While you don’t need many ingredients to flavor this shrimp rangoon. Soy sauce is one that packs a punch. I use low sodium soy sauce whenever possible.
- Green onions – I love the flavor that green onion gives to the shrimp mixture. They are used for garnish, crunch and flavor, but totally optional.
- Garlic powder – This adds a small amount of pizazz and flavor, without overpowering the flavor of the shrimp.
- Wonton wrappers – Not to be confused with egg roll wrappers, which are the bigger ones. You can get fancy and grab a package of circular wrappers too. They are usually located near the vegan or vegetarian items, refrigerated in the produce section or head to an Asian market where you’ll have many options.
How to Make Shrimp Rangoon
- Make filling. Combine the softened cream cheese, shrimp, garlic powder, soy sauce, and half the green onions.
- Add to wrappers. Place a spoonful of cream cheese mixture in the middle of a wonton wrapper.
- Fold. Wrap into an envelope in the follow steps:
- Start diagonally
- Fold bottom corner up to the top. Press to close, removing all the air.
- Wipe the edges of wrapper with water with finger or small pastry brush.
- Fold the two side points in towards the center.
- Rub water on the top point.
- Fold down to look like an envelope.
- Finish all wontons. Repeat with remaining wonton wrappers.
- Heat oil. Heat 2-3 inches of vegetable oil to 350 F.
- Fry. Fry them in batches of 3-5, flipping as needed, until golden brown.
- Drain excess oil. Remove to a paper towel-lined plate to drain and cool slightly.
- Enjoy! Serve with your favorite dipping sauce.
Shrimp Rangoon Dipping Sauce
Shrimp Rangoons are typically served with a sweet and sour sauce, duck sauce or spicy mustard, but I also sometimes make my spicy and cool pineapple sauce. Just plain soy sauce, sticky teriyaki sauce or sweet chile sauce is cool too.
Another favorite of mine is a sweet chili sauce. You can really dip your shrimp wontons in anything your heart desires. Spicy sauces are nice because it’s the perfect combination with the creamy center of this shrimp rangoon recipe.
Variations
- Shrimp rangoon can also be stuffed with Spinach Dip for a vegetarian rangoon. This is in excellent way to use up just a cup or so of leftovers.
- Air Fryer Rangoons– I made this recipe well before air fryers came onto the scene, but it is air fryer friendly. Spray or baste rangoons with oil and then fry for 5-6 minutes at 350°F, being careful not to crowd the basket.
- Baked shrimp rangoons– Heat the oven to 350°F and bake for 15-18 minutes. Spraying or basting them with oil will help them to crisp up.
- Make them spicy by adding 1/2 teaspoon of hot sauce or crushed red pepper flakes to the cream cheese mixture.
Storage, Make Ahead and Freezing
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Storage: Cooked shrimp rangoon can be stored in an airtight container in the refrigerator. It will last for up to four days.
Make ahead: Make all the wontons ahead of time and if you are planning to fry them in the next day or so, just put them in the refrigerator or freezer.
Freezing: Shrimp rangoon are very freezer friendly. You can freeze them before frying or after frying for up to 4 months. Throw them right into the hot oil frozen, but watch for splatters, as any frozen condensation will sauce a bit of a sputter. It might also take 1-2 minutes longer to brown.
More Asian Inspired Recipes
- Authentic Chinese Dumplings
- Sweet and Sour Chicken
- Beef Lo Mein
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