Crispy Shrimp Rangoon Recipe
Shrimp Rangoon is a popular appetizer featuring a creamy shrimp and cream cheese filling wrapped in crispy wonton wrappers and deep-fried to golden perfection. This savory finger food combines rich textures and flavors, making it a favorite in American-Chinese cuisine and perfect for parties or snacks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American-Chinese
Ingredients
Scale
Shrimp Filling
- 1/2 pound raw shrimp, peeled, deveined, and finely chopped
- 4 ounces cream cheese, softened
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Wrapping and Frying
- 24 wonton wrappers
- Vegetable oil, for deep frying
Instructions
- Prepare the filling: In a medium bowl, combine the finely chopped shrimp, softened cream cheese, green onions, soy sauce, garlic powder, and black pepper. Mix until all ingredients are well incorporated to achieve a creamy, savory filling.
- Fill the wrappers: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the shrimp mixture in the center of the wrapper. Moisten the edges of the wrapper with water, then fold to form a triangle or purse shape, pressing the edges firmly to seal and prevent leaking during frying.
- Heat the oil: Pour vegetable oil into a deep fryer or large saucepan to a depth of about 2 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to maintain the correct temperature for frying.
- Fry the Rangoon: Carefully place the prepared wontons into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2 to 3 minutes or until the wrappers turn golden brown and crispy. Use a slotted spoon to remove the fried Rangoon and drain them on paper towels to remove excess oil.
- Serve: Serve the shrimp Rangoon warm with sweet and sour sauce, plum sauce, or soy sauce for dipping. Enjoy the crispy, creamy appetizer fresh for best texture and flavor.
Notes
- Use fresh shrimp for the best flavor and texture.
- Do not overfill the wrappers to prevent them from breaking during frying.
- Ensure the oil temperature is steady to avoid greasy or undercooked Rangoon.
- Rangoon can be baked as a healthier alternative by spraying them lightly with oil and baking at 400°F for 12-15 minutes or until crisp.
- Leftover Rangoon can be refrigerated for a day but are best enjoyed fresh.
Keywords: Shrimp Rangoon, fried shrimp wontons, cream cheese appetizer, Chinese appetizer, party snacks, crispy wontons
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