
I always eye these when we go out for Chinese food, or really any Asian restaurant that carries them, but I know better. I could eat about a hundred of them, and that’s not a good thing. Either for me or my aerobics instructor.
But Cuisine At Home just HAPPENED to have a nifty little recipe for shrimp Rangoon right on the back cover of issue #69. How convenient. And naughty!
Instead of the traditional crab meat, they subbed for shrimp, which is a plus for the cost factor. Of course they’re fried, but what the heck…2 more hours on the stair master is nothing, right? Right?!
Shrimp Rangoon
Makes 30
Recipe Source: Cuisine at Home, #69
2 T chopped fresh cilantro
2 T scallions, chopped
2 tsp fresh ginger, minced
1 tsp sugar
1 (8 oz.) package cream cheese, softened
2 tsp fresh lime juice
Salt to taste
¾ lb cooked shrimp, peeled, deveined, and diced
30 wonton wrappers (you can find these in the freezer section, near the pie pastry)
Peanut oil
Pulse cilantro, scallions, ginger and sugar in a food processor until minced. Add cream cheese, lime juice, and salt; pulse until combined. Transfer to a bowl and stir in shrimp.
Arrange a few wonton wrappers on a work surface. Place 2 tsp of shrimp mixture in the center of each wrapper, moisten edges of wonton with a finger dipped in water, and fold to form a half circle or triangle. Press edges to seal. Set aside, and repeat with remaining wrappers.
Heat 1 inch of the peanut oil in a dutch oven over med-high heat. Fry Rangoon in batches until golden on each side, about 1 minute total. Drain on paper towels. Serve with your choice of Asian dipping sauce (usually a sweet & sour sauce).
3 comments:
Oh I am with you, anything with cream cheese and shrimp ? These look really good and easy to make to boot:)
Ohiomom, yes they are easy. Too easy!
Despite how I hate to fry things at home, these are worth it!
these look delish!
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