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!
Here’s What You Need:
These ingredients work together to create the flavorful and crispy Shrimp Rangoon that is loved as an appetizer or snack.
- Shrimp: The main protein ingredient in the Shrimp Rangoon. It provides a savory seafood flavor and texture to the filling.
- Wonton wrappers: These thin sheets of dough serve as the outer shell for the Shrimp Rangoon. They become crispy when fried, providing a delightful contrast to the creamy filling.
- Cream cheese: Serves as the creamy base of the filling, binding the other ingredients together and providing a rich and smooth texture.
- Fresh ginger: Adds a fragrant and slightly spicy flavor to the filling. Ginger is known for its aromatic properties and can bring a subtle zing to the dish.
- Sesame oil (for shrimp): Used to cook the shrimp, the sesame oil enhances the seafood flavor and adds a hint of nuttiness.
- Vegetable oil (for frying): This oil is used to fry the Shrimp Rangoon, giving them a crispy and golden exterior.
- Parsley (optional): If included, parsley adds freshness and a touch of herbal flavor to the filling. It can enhance the overall taste and appearance of the dish.
- Water (for sealing edges of wrappers): Water is used to moisten the edges of the wonton wrappers, allowing them to stick together and create a seal when folded. It helps secure the filling inside the Rangoon during frying.
Let’s Jump Into It!
First things first, we need to cook the shrimp to perfection. Heat up a touch of oil in a pan and add the shrimp. Cook them until they turn a vibrant shade of red, indicating that they are fully cooked and ready to be transformed into mouthwatering goodness.
Once the shrimp is cooked, remove it from the stove and let it cool for about 10 minutes. This will make it easier to handle and chop up. Take your time and finely chop the shrimp until it no longer resembles its former self. We want it to blend seamlessly with the cream cheese filling.
Now, it’s time to create the delectable filling. In a small bowl, combine the cream cheese, chopped shrimp, and a hint of ginger for that extra burst of flavor. If you’re feeling a bit adventurous, toss in some fresh parsley to add a touch of green goodness. Mix it all together until the ingredients are well incorporated and the flavors have mingled harmoniously.
Grab your wonton wrappers and get ready to assemble these bite-sized delights. Take half of a wonton wrapper and place a generous mound of the cream cheese and shrimp filling in the center.
Now, here comes the magic trick to seal it all together.
Dip your finger in water and moisten the edges of the wonton wrapper. If you have some cornstarch on hand, mix in about a teaspoon with the water to create a stronger seal. Fold the wrapper in half, pressing the edges firmly to create a tight seal.
You don’t want any of that delicious filling escaping during the cooking process!
To give your Shrimp Rangoon that signature look, we’ll create the iconic folded shape. Dampen the bottom of the wonton wrapper with water and bring the two opposite corners together, pressing firmly to make them stick.
Repeat this step for each wonton until they are all beautifully shaped and ready for frying.
If you have a deep fryer, lucky you!
Toss those little pockets of joy into the hot oil and fry them for 1-2 minutes or until they turn a glorious golden brown. Keep a close eye on them because they can go from golden to burned in the blink of an eye.
If you don’t have a deep fryer, don’t worry!
Fill a small pot with about an inch of vegetable oil and heat it to medium-high temperature. Carefully place the wontons into the hot oil and let them sizzle and crisp up to perfection.
Once the Shrimp Rangoon are golden and crispy, it’s time to remove them from the oil. Use a slotted spoon to scoop them out and let any excess oil drip off.
To ensure they aren’t too greasy, place them on a paper towel-lined plate to absorb any remaining oil.
Now comes the moment we’ve all been waiting for. Allow the Shrimp Rangoon to cool for a few minutes, just enough to prevent any burnt tongues, and serve them warm. Place a small dish of spicy ginger dip alongside these delightful treats to add an extra kick of flavor. The combination of the creamy filling, crispy shell, and zesty dip will make your taste buds dance with joy.
Tips & Tricks!
- Ensure proper shrimp preparation: Make sure to properly clean and devein the shrimp before cooking. Removing the shells and veins will result in a better texture and presentation for your Shrimp Rangoon.
- Use fresh ingredients: Whenever possible, use fresh shrimp, ginger, and parsley to enhance the flavors of your dish. Fresh ingredients tend to have a more vibrant taste compared to their dried or processed counterparts.
- Get creative with the filling: While the recipe calls for cream cheese, shrimp, ginger, and parsley, feel free to experiment with additional flavors. You can add minced garlic, chopped scallions, or a dash of soy sauce to the filling for extra depth of flavor.
- Seal the wonton wrappers properly: When sealing the wonton wrappers, ensure they are tightly sealed to prevent any filling from leaking out during frying. Use enough water or water-cornstarch mixture to create a strong seal.
- Fry in batches: It’s important not to overcrowd the fryer or pan when cooking the Shrimp Rangoon. Fry them in small batches to ensure even cooking and crispiness. Overcrowding can lower the oil temperature and make the Rangoon greasy.
- Adjust frying time and temperature: The frying time can vary depending on the size of the Shrimp Rangoon and the heat of the oil. Keep a close eye on them while frying, and adjust the time and temperature as needed to achieve a golden-brown and crispy exterior.
- Serve them hot: Shrimp Rangoon is best enjoyed when served warm. Once cooked, serve them immediately to retain their crispiness and the gooey filling.
- Accompany with dipping sauce: Prepare a flavorful dipping sauce to serve alongside the Shrimp Rangoon. Some popular options include sweet chili sauce, soy sauce, or a spicy ginger dip. The dipping sauce adds an extra layer of flavor and complements the Shrimp Rangoon nicely.
Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t exactly as you envisioned. Enjoy the process of making these delicious appetizers and have fun experimenting with different flavors and variations!
If you’re up for an adventurous meal, why not serve your Shrimp Rangoon alongside some firecracker shrimp and Singapore glass noodles? This trio of dishes will create a spicy and delicious feast that will leave your guests begging for more.
The firecracker shrimp will bring the heat, while the Singapore glass noodles will add a touch of exotic flair to the table.
So, go ahead and impress yourself and your loved ones with these homemade Shrimp Rangoon. They may seem like a restaurant-exclusive treat, but with just a few ingredients and a handful of steps, you can recreate this beloved appetizer in the comfort of your own kitchen. Get ready to enjoy a flavor explosion that will make you the star of any gathering!
Five Step Shrimp Rangoon
- Clean and devein the shrimp, ensuring that the shells are completely removed. Heat a tablespoon of sesame oil over medium-high heat in a pan. Cook the shrimp until they turn red. Allow the cooked shrimp to cool for about 10 minutes or until it is safe to handle.
- Chop up the cooked shrimp and transfer it to a bowl. Add cream cheese, minced ginger, and parsley (if desired) to the bowl. Mix well until all the ingredients are combined.
- Using a teaspoon, spoon a mound of the shrimp filling into the center of each wonton wrapper.
- Fold each wonton in half and seal the edges by moistening them with water or a water-cornstarch mixture. Then, fold the corners together once more to create a secure seal.
- If you have a deep fryer, fry the rangoon in batches until they turn golden brown. If you don't have a deep fryer, heat about an inch of vegetable oil in a pan over medium-high heat and fry the rangoon until they become crispy and golden. Use a slotted spoon to remove them from the oil and let them dry on a plate lined with paper towels. Enjoy!