Recipe

Shrimp Rangoon With Chili-garlic Dipping Sauce Recipe

	Silverqueen / All my dishes 1 year, 7 months ago I have made these with crab for many years. But thought I would try them with shrimp they are really delicious. We love these little bits of goodness we have these all of the time at parties and they really go fast more so that the ones with crab.... More Prep:20m Cook:30m Servings:30	Silverqueen
	shrimp easy

Does this look good? Yeah! / Nope

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lura

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Ingredients

2 Tbsp. chopped fresh cilantro

2 Tbsp. scallions, chopped

2 tsp.. fresh ginger, chopped

1 tsp. sugar

1 pkg. cream cheese, softened (8-oz.)

2 tsp. fresh lime juice

Salt to taste

3/4 lb. cooked shrimp, peeled and deveined, diced

30 wonton wrappers

Peanut oil

CHILI-GARLIC DIPPING SAUCE:

1/2 cup sugar

1/4 cup water

1/4 cup white vinegar

1 Tbsp. garlic, chopped

1/2 tsp. kosher salt

2 tsp.red pepper flakes or to taste

Directions

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.

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Comments

divaliscious 1 year, 7 months ago 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!

momo_55grandma 1 year, 7 months ago said:
My kids like shrimp so will have to test theses on them Ha Sounds good

jencathen 1 year, 6 months ago 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.

morninlite 1 year, 3 months ago 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.

mark555 1 year, 3 months ago 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

lura 1 year, 3 months ago 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.

luisascatering 11 months, 1 week ago said:
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

silverqueen 11 months, 1 week ago said:
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

luisascatering 11 months ago said:
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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