Lobster Rangoons
Just like Crab Rangoons, only better! The sweet lobster filling gets the traditional treatment with cream cheese, sweet onions and water chestnuts, but then we kick it up a notch with fresh ginger and spicy red pepper flakes.
Lobster RangoonsIngredients:
1-1/2 cups cooked lobster meat, minced
1 Tbsp. water chestnuts, drained and minced
8 oz. cream cheese, softened
2 Tbsp. Vidalia onion, minced
2 Tbsp. fresh chives, finely chopped
2 tsp. fresh grated ginger
2 tsp. Worcestershire sauce
2 tsp. low-sodium teriyaki sauce
3 garlic cloves, crushed
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 package won ton wrappers
Directions:
Combine the lobster meat, water chestnuts and cream cheese, and mix well. Add the onion, chives, ginger, Worcestershire sauce, teriyaki sauce, garlic, pepper and pepper flakes. Refrigerate for 1 to 2 hours.
Once chilled, place approximately 3/4 tsp. filling in center of a won ton wrapper. Dip your finger in a small dish of water, and wet the edges of the wrapper. Fold in half to form a triangle shape and press the edges firmly together to form a seal. This is very important to make sure the filling does not leak out of the wrapper while cooking!
Add oil to Dutch oven or any deep-sided pot, over medium-high heat. Allow oil to get very hot, but not smoking. Place won tons into the oil a few at a time, without over-crowding the pot. Cook for 1-2 minutes on each side, turning once, until crispy and golden brown.