Five Step Shrimp Rangoon
Shrimp Rangoon is a crispy and flavorful appetizer featuring a creamy shrimp and ginger filling, wrapped in wonton wrappers and fried to golden perfection.
Equipment
- deep fryer optional
Ingredients
- 16 shrimp peeled & tails removed
- 10-12 wonton wrappers
- 4 oz cream cheese
- 1 tablespoon fresh ginger minced
- 1 tablespoon sesame oil for shrimp
- 1 cup vegetable oil for frying
- 1 tablespoon parsley optional
- water for sealing edges of wrappers
Instructions
- 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!
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