Recipes
Lobster Rangoons
Total Time: about 50 minutes
Yield:96
Ingredients
| 2 pounds cream cheese, softened |
| 32 oz (1 pouch) King and Prince Lobster Sensations |
| 1 Tbs soy sauce |
| 1 Tbs sesame oil |
| 1 Tbs Worcestershire sauce |
| 1 tsp garlic powder |
| 1 tsp onion powder |
| 3 Tbsp green onion, sliced |
| 1/2 tsp pepper |
| 96 wonton wrappers |
| Water for assembling wontons |
| Neutral oil for frying |
| Dipping Sauce: |
| 2 cups Sriracha Sauce CHA! by Texas Pete |
| 1 cup Monin Mango Puree |
Directions
- Make the filling:
- Combine cream cheese, King and Prince Lobster Sensations, soy sauce, sesame oil, worceseshire sauce, garlic powder, onion powder, green onion, and pepper in a medium bowl.
- Assemble:
- Spread about 1 heaping tablespoon of the cream cheese filling on top of each wonton wrapper. Dip your fingers in the water and run the water along all four edges of the wrapper.
- Fold up the two sides of the wrapper than the remaining two sides to make little pockets. Make sure to press the seams to make sure they are completely sealed.
- Repeat with the remaining wontons or until you run out of filling.
- Deep Fry:
- Heat fryer to 350 degrees. Once hot add in the crab Rangoons. I cooked about 4-5 at a time to not overcrowd the pot. Cook for 2-3 minutes or until browned and crispy.
- Drain on a plate lined with paper towels.
- Mix Texas Pete Sriracha and Monin Mango Puree in a small stainless steel bowl and serve along Lobster Rangoons
