🍽️ Chinese
⏱ 1 hour
👥 20-25 rangoons
Instructions
1
In a bowl, combine the room temperature cream cheese, chopped lobster meat, thinly sliced green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp Shaoxing wine, and pepper to taste.
2
Mix until the filling is creamy but still retains some texture from the lobster.
3
Place a wonton wrapper flat and add 2 tsp of the filling to the center.
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, and heat to 350 degrees F.
8
Fry 4-6 rangoons at a time for about 1.5-2 minutes total, flipping halfway through.
9
The rangoons should be golden brown, blistered, and crispy when done.
10
Drain the fried rangoons on a wire rack or paper towels.
11
For a quick sweet chili sauce, mix 1/4 cup sweet chili sauce, 1 tsp lime juice or rice vinegar, and a tiny splash of soy sauce.
12
For a homemade sweet chili sauce, simmer 1/4 cup water, 2 tbsp sugar or honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sriracha/chili flakes, and 1 minced garlic clove together.
Notes
Optional additions: 1 tsp finely minced shiitake mushroom can be added to the filling. After frying, you can sprinkle with a tiny bit of flaky salt or a very light dusting of Old Bay. For the homemade sweet chili sauce, you can thicken it by stirring in 1 tsp cornstarch mixed with 1 tsp water at the end until glossy. Optional sriracha can be added to the quick sweet chili sauce.