Lobster Rangoon Wontons Recipe
Chef notes
Lobster hors d'oeuvres add a classy touch to any get together. But if you're looking for a more affordable option try making these crispy lobster wontons (rangoons) with shrimp instead.
Preparation
To make filling:
Chop the lobster meat and add to the bowl of a food processor. Add ginger, garlic, lemon zest and juice, cream cheese, both peppers and scallions to lobster meat and season with salt and pepper. Pulse a few times until the mixture has become a smooth paste.
To make dipping sauce:
Combine vinegar, honey, ketchup, sriracha, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until honey is dissolved. Combine remaining tablespoon water and cornstarch in a small bowl and whisk with a fork to form a slurry. Whisk the cornstarch mixture into the sauce and bring to a boil. Set aside to cool.
To assemble:
Lay out one wonton wrapper, place about a tablespoon filling in center of wonton wrapper. Brush the egg and water mixture on edges and fold over into a triangle. Seal tightly. Repeat until all filling is used up. Fry until golden brown, about 1-2 minutes. Drain on a paper towel-lined plate. Serve with dipping sauce.
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