🍽️ Chinese
⏱ 50 min
👥 4-6
Instructions
1
In a bowl, combine 8 oz room temperature cream cheese, 5 oz chopped lobster meat, 1 thinly sliced green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp Shaoxing wine, and pepper to taste. If desired, add 1 tsp finely minced shiitake mushroom.
2
Mix until creamy, ensuring some lobster texture remains.
3
Lay a Hong Kong-style wonton wrapper flat. Place 2 teaspoons of filling in the center of each wrapper.
4
Lightly wet the edges of the wrapper with water.
5
Fold the wrapper into a triangle, pressing firmly to remove air pockets and fully seal the edges.
6
Let the assembled rangoons rest for 5-10 minutes before frying.
7
Add vegetable oil to a pot or skillet, about 1.5-2 inches deep. Heat the oil to 350 degrees F.
8
Fry 4-6 rangoons at a time for about 1.5-2 minutes total, flipping halfway through, until they are golden brown, blistered, and crispy.
9
Drain the fried rangoons on a wire rack or paper towels. Optionally, sprinkle with a tiny bit of flaky salt or a very light dusting of Old Bay seasoning.
10
To make the Quick Sweet Chili Sauce (optional): In a small bowl, mix 1/4 cup sweet chili sauce, 1 tsp lime juice or rice vinegar, a tiny splash of soy sauce, and optional sriracha.
11
To make the Homemade Sweet Chili Sauce (optional): In a small saucepan, simmer together 1/4 cup water, 2 tbsp sugar or honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sriracha or chili flakes, and 1 minced garlic clove. If desired, stir in 1 tsp cornstarch mixed with 1 tsp water at the end until the sauce becomes glossy.
Notes
Ensure the filling is creamy but retains some lobster texture. Allow assembled rangoons to rest for 5-10 minutes before frying for best results. Fry until golden brown, blistered, and crispy. For an optional garnish, sprinkle with flaky salt or a light dusting of Old Bay seasoning after frying. For the homemade sweet chili sauce, a cornstarch slurry can be used to thicken it to a glossy consistency.