Ingredients

How to make it

  • 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 wontons on a work surface.
  • Place 2 tsp. shrimp mixture in the center of each wrapper, moisten with water and fold to form a triangle, pressing to seal.
  • Transfer to a parchment lined baking sheet, repeat with remaining wrappers and shrimp mixture.
  • Heat 1" peanut oil in a large sauté pan over medium high heat.
  • Fry Rangoon in batches until golden brown on both sides, about 1 minute.
  • Drain on paper towel lined plate.
  • Serve hot with dipping sauce.
  • CHILI-GARLIC DIPPING SAUCE:
  • Simmer 1/2 cup sugar, water, vinegar 1 Tbsp. garlic and salt in small saucepan over medium heat.
  • When sugar is dissolved, reduce heat to medium low and simmer until the consistency of maple syrup, about 10 minutes.
  • Off heat stir in pepper flakes.
  • NOTE:
  • Remember to seal really well because leakage from the Rangoons cause the hot oil to splatter.

Reviews & Comments 9

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  • luisascatering 5 years ago
    Hi Queen,

    Wanted to let you know my father especially loved them! He said they reminded him of a portuguese appetizer called Rissóis de Camarão (Shrimp Turnovers). I did simplify your recipe quite a bit, just sauteed wild gulf shrimp (sprinkled with a pinch of salt and pinch of sugar)with a little fresh ginger in oil, then chopped them, added to bowl of softend cream cheese with minced scallions.

    For a sweet and sour sauce, I did a little hawaiian spin, using pineapple juice, sugar, rice wine vinegar and ketchup, slightly thickend with a little cornstarch.

    Thanks again for the last minute inspiration! Merry Christmas and Happy New Year!
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  • silverqueen 5 years ago
    Oh is such a good recipe I am having these for out New Years Eve Party.

    Hope you will like these taste much better than the crab.

    You and your have a very Blessed Christmas

    Queen
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  • luisascatering 5 years ago
    I'm really liking the sound of this recipe. I was originally going to make shrimp tapas for x-mas eve tonight, but since I have everything to make this recipe, I think I have changed my mind! Luisa
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    " It was excellent "
    lura ate it and said...
    Silverqueen, I just had these last night for the first time. They are wonderful. They literally melt in your mouth with the creaminess and the mix of flavors is a delight. I am not one usually for sauces but I have to say your Chili-garlic dipping sauce is superb. Absolutely a 5 in everyway. Your avatar is beautiful as well. Thanks so much. We will be using this one again, and again, and again lol.
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    " It was excellent "
    mark555 ate it and said...
    Silverqueen,

    This is the very best recipe for Rangoon’s that I have ever had! I fixed them tonight and I am now spoiled. I will never order them out again. I have not had any that were this good anywhere. I honestly did not think that they could get any better; I looked at the Chili-garlic dipping sauce and thought, ”eh… that seems like a pain in the butt.” But the Rangoon’s were so good I gave it a try. Fantastic recipe!

    Mark
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    " It was excellent "
    morninlite ate it and said...
    We love rangoons, just needed to find a recipe for them so I wouldn't have to go to the "Great Wall". I'm glad Mark555 mentioned these.
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    " It was excellent "
    jencathen ate it and said...
    I like this recipe. I've always eaten or made crabmeat rangoons, but this sounds like a great alternative to the crab. And frankly a bit easier on the budget. Fresh lump crab is expensive.
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    " It was excellent "
    momo_55grandma ate it and said...
    My kids like shrimp so will have to test theses on them Ha Sounds good
    Was this review helpful? Yes Flag
    " It was excellent "
    divaliscious ate it and said...
    simply a perfect posting - love the crab ones, got to give the shrimp ones a try thanks for posting this, I will definitely try these for my next party!
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