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5 Step Shrimp Rangoon

The Starving Chef Blog
5 Step Shrimp Rangoon

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Yes, that is what you think it is. Shrimp Rangoon. "Hold your horses!" You say as you try to process what is happening right now. "I can make my own Rangoon, at home, with only 4 ingredients, 5 steps, and 15 minutes? What is this, a Geico commercial?"  It's not, but it IS as easy as you think it is. Let me show you how!

"Hold your horses!" You say as you try to process what is happening right now. "I can make my own Rangoon, at home, with only 4 ingredients, 5 steps, and 15 minutes? What is this, a Geico commercial?"  It's not, but it IS as easy as you think it is. Let me show you how!

Cook your shrimp in a touch of oil until it has turned red.

Remove the shrimp from the stove and allow to cool for about 10 minutes. Then chop it up finely until it no longer resembles shrimp.

Combine the cream cheese, shrimp, ginger, and some parsley (if you are feeling it) in a small bowl. Then using a 1/2 at a time, place a mound of the cream cheese and shrimp filling in the center of your wonton wrapper.

Use some water (and about 1 teaspoon of cornstarch if you have some on hand) to seal the edges of the wonton wrapper, then fold it in half.

Rub the bottom with water and bring the corners together and press until they stick together.

Toss into a hot deep fryer for 1-2 minutes or until golden brown.

Keep a close watch on these or else they may burn! If you don't have a deep fryer, fill a small pot with about 1 inch of vegetable oil and bring to a medium high heat.

Remove from the oil with a slotted spoon and rest on a paper towel to absorb the excess oil.

Cool for a few minutes then serve warm with a small dish of spicy ginger dip.

I also made some firecracker shrimp and Singapore noodles for a crazy spicy and delicious meal.

Categories:

Tags: Shrimp , Rangoon , Chinese

The Starving Chef Blog

5 Step Shrimp Rangoon

Prep Time: 10 minutes

Cook Time: 2-5 minutes

Makes 12 shrimp rangoon

Ingredients:

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  • 1/2 lb shrimp
  • 10-12 wonton wrappers
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon sesame oil, for frying
  • parsley, optional for color and garnish
  • 1 tablespoon water, for sealing wrappers

Here's How:

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  1. Clean and devein your shrimp, removing the shells completely. Heat a tablespoon of sesame oil over medium high heat and cook the shrimp until red. Then let cool for about 10 minutes or until it can be touched.
  2. Chop up the shrimp then add into a bowl with the cream cheese, minced ginger, and parsley. Mix well until combined.
  3. Using a teaspoon at a time, spoon a mound of the shrimp filling into the center of each wonton.
  4. Fold each wonton in half and seal the edges with water/cornstarch. Then pinch the corners together in half again.
  5. Toss, in batches, the rangoon into a deep fryer OR fry in an inch of vegetable oil over medium high heat until golden brown. Remove with a slotted spoon and let dry on a plate lined with paper towels.

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Serve warm alongside some firecracker shrimp and Singapore glass noodles! Enjoy!

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