If Asian cooking had a junk food category, I’m pretty sure Rangoon would be right up there with the goold ol' American Krispy Kreme doughnut. What else is there to say about handy, little deep fried pastry pockets filled with cream cheese (and a little meat with seasoning), then dipped into some sort of sweet sauce? Well, anything, really, that’s cooked with cream cheese gets extra points with me, but that’s another topic.
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?!
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)
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).