Fried Shrimp Rangoon Rsc
Crispy, golden, and irresistibly creamy, Fried Shrimp Rangoon RSC is a tantalizing appetizer that combines the sweetness of tender shrimp with the rich creaminess of softened cream cheese. Delicately infused with the savory flavors of minced garlic, soy sauce, and finely chopped green onions, this dish is wrapped in wonton wrappers and fried to perfection, delivering a delightful crunch in every bite. Quick and easy to prepare, these shrimp-filled Rangoon are sealed with a touch of beaten egg and fried to crispy, golden-brown bliss in just minutes. Perfect for parties, gatherings, or as a crowd-pleasing snack, serve these delectable bites with a side of sweet chili sauce or a tangy soy-based dip for an extra layer of flavor. With minimal prep time and loads of flavor, this fried shrimp rangoon recipe is sure to impress!
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Recipe Information
Ingredients
- 200 grams Shrimp (peeled, deveined, and finely chopped)
- 225 grams Cream cheese (softened)
- 2 stalks Green onions (finely chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Soy sauce
- 30 pieces Wonton wrappers
- 500 milliliters Vegetable oil (for frying)
- 1 piece Egg (beaten, for sealing wrappers)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, combine the chopped shrimp, softened cream cheese, green onions, minced garlic, soy sauce, salt, and black pepper. Mix well until the filling is smooth and evenly combined.
Place one wonton wrapper on a clean, flat surface. Spoon 1 teaspoon of the shrimp filling into the center of the wrapper.
Using a pastry brush or your finger, lightly brush the edges of the wonton wrapper with the beaten egg.
Fold the wonton wrapper diagonally to form a triangle, pressing the edges tightly to seal. (Alternatively, gather all the corners to the center to create a pouch shape.) Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of wonton wrapper—if it sizzles, the oil is ready.
Carefully place a few Rangoon into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Using a slotted spoon, remove the Rangoon from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining Rangoon.
Serve warm with a side of your favorite dipping sauce, such as sweet chili sauce or soy-based dipping sauce.
Nutrition Facts
Calories |
5918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.7 g | 751% | |
| Saturated Fat | 120.8 g | 604% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 812 mg | 271% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 129.4 g | 47% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 11.1 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
