Shrimp Rangoon, also known as Crab Rangoon, is a popular appetizer found in many Chinese-American restaurants. This delightful dish features a crispy, golden-brown wrapper filled with a rich and creamy filling of shrimp, cream cheese, and seasonings.

The combination of flavors and textures makes it an irresistible treat for seafood lovers and a perfect start to any meal. Whether you’re hosting a party, planning a family dinner, or simply craving a delicious snack, homemade Shrimp Rangoon will impress your guests and satisfy your taste buds.

In this recipe, we’ll explore how to make these delectable bites from scratch, including tips for achieving the perfect crispy shell and a flavorful filling.

Ingredients:

For the Filling:

• 8 oz (225g) cream cheese, softened
• 1/2 lb (225g) large shrimp, peeled, deveined, and chopped finely
• 2 green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste

For the Wrappers:

• 20-24 won ton wrappers (store-bought or homemade)
• Oil for frying (such as vegetable or canola oil)

For Dipping Sauce (optional):

• 1/4 cup sweet and sour sauce
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce (optional, for a spicy kick)

How to Make Shrimp Rangoon:

Prepare the Filling:

In a mixing bowl, combine the softened cream cheese, finely chopped shrimp, and green onions. Mix until well incorporated.

Add soy sauce, garlic powder, Worcestershire sauce, and sesame oil to the mixture. Season with salt and pepper to taste. Ensure the mixture is smooth and creamy, with the shrimp evenly distributed.

Assemble the Rangoon:

Take a won ton wrapper and place it on a clean surface or cutting board. Spoon about 1-2 teaspoons of the shrimp filling into the center of the wrapper.

To seal the Rangoon, moisten the edges of the wrapper with a little water using your finger or a brush. Fold the wrapper in half to create a triangle, pressing the edges together to remove any air pockets and seal tightly.

For an extra decorative touch, you can pinch the edges together or fold the corners of the triangle towards the center to form a small pouch shape. Repeat this process until all the filling is used, placing the assembled Rangoon on a plate lined with parchment paper.

Heat the Oil:

In a deep skillet or wok, pour enough oil to submerge the Rangoon (about 2-3 inches deep). Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface, it’s ready for frying.

Fry the Rangoon:

Carefully add the Rangoon to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them gently during frying for even cooking.

Once cooked, remove the Rangoon from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve:

Serve the Shrimp Rangoon hot, alongside a dipping sauce made from a mixture of sweet and sour sauce, soy sauce, and chili sauce for a hint of spice if desired. Garnish with extra chopped green onions for added color.

Chef’s Note: For a healthier version of Shrimp Rangoon, you can bake them instead of frying. Preheat your oven to 400°F (200°C), place the assembled Rangoon on a baking sheet lined with parchment paper, and lightly brush them with oil. Bake for about 15-20 minutes or until golden brown and crispy, flipping them halfway through.

Feel free to experiment with the filling! You can add diced bell peppers, water chestnuts, or even a hint of sriracha for a spicy kick. If you prefer a seafood twist, consider replacing shrimp with crab meat or a combination of both.

To ensure your Rangoon stay crisp, serve them immediately after frying or baking. If you need to make them ahead of time, you can freeze the uncooked Rangoon on a baking sheet until solid, then transfer them to a freezer bag. When ready to cook, you can fry them directly from frozen, adding a minute or two to the cooking time.

Nutritional Information (per Rangoon, based on 24 servings):

• Calories: 80 kcal
• Protein: 3g
• Carbohydrates: 6g
• Fiber: 0g
• Sugars: 0g
• Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 100mg
• Vitamin A: 2% of Daily Value (DV)
• Vitamin C: 1% of DV
• Calcium: 2% of DV
• Iron: 4% of DV

Shrimp Rangoon provides a delightful combination of protein from the shrimp and cream cheese, balanced with the crispy texture of the wrappers. While they are a treat, be mindful of portion sizes, as the calorie count can add up quickly, especially if enjoyed with dipping sauces.

These crispy, creamy Shrimp Rangoon are sure to be a hit at any gathering, offering a perfect balance of flavors and textures in every bite. Whether enjoyed as an appetizer or a snack, they are a delightful addition to any meal or party platter. Enjoy the process of making them from scratch and relish the delicious results!

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