Shrimp Rangoons Recipes

SHRIMP RANGOON

Steps:

• Mix first five ingredients until well incorporated.
• Add shrimp and mix gently.
• Fill wonton wrappers with 3/4 tsp shrimp filling.
• Moisten two adjoining sides using index fingers dipped in water.
• Fold over opposite sides to make a triangle and seal well.
• Deep fry wonton in 350F oil until golden brown.

SHRIMP RANGOON

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
• Place wontons in the hot oil; fry until golden brown, about 3 minutes.

SHRIMP RANGOON

Steps:

• 1. In medium bowl, combine all ingredients except wonton wrappers, and mix until well blended.
• 2. Using a pastry brush, moisten edges of wonton wrapper with water. Place scant teaspoon of filling in center of wonton wrapper. Fold in half to form triangle, pressing edges to seal. Pull bottom corners across and overlap slightly; moisten one corner and press to seal tips together.
• 3. Fry in deep fryer at 350 F, turning once, until golden brown on both sides (about 4 minutes).
• 4. Serve plain, or with seafood cocktail sauce.
• 5. May be prepared ahead and frozen until ready to cook.

BAKED SHRIMP RANGOON APPETIZERS

Steps:

• Heat oven to 350ºF.
• Reserve 1 Tbsp. onions. Combine remaining onions with next 5 ingredients.
• Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with shrimp mixture.
• Bake 18 to 20 min. or until edges of wrappers are golden brown and filling is heated through. Top with reserved onions.

SHRIMP RANGOON

Steps:

• Chop the scallions.
• Chop the shrimp into small pieces, approximately the size of your finger nail (maybe a little smaller).
• In a bowl, mix the scallions, shrimp, and cream cheese.
• Place a dollop of the mixture in the center of the won-ton wrapper.
• Run a finger under tap water and trace the edge of the won-ton wrapper with your finger. This ensures that your rangoon won't open during when fried.
• Stick the wet edges of the won-ton wrapper together into a triangular shape. Then press two corners of the triangle together for a won-ton shape.
• Fry in hot oil until browned (3-5 min).
• Remove the rangoon onto a paper towel to allow some of the oil to run off.