Fried Shrimp Rangoon Rsc Recipes

SHRIMP RANGOON

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
• Place wontons in the hot oil; fry until golden brown, about 3 minutes.

FRIED SHRIMP

Steps:

• Place the flour in a medium size bowl along with the salt, pepper and garlic powder. Stir to combine.
• Place the eggs in a second bowl. Place the breadcrumbs in a third bowl.
• Dip each shrimp first into the flour, then into the egg, then roll in the breadcrumbs to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
• Heat 3 inches of oil in a deep large pot to 350 degrees F.
• Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
• Repeat the process with the remaining shrimp.
• Place the shrimp on a plate. Serve immediately with cocktail sauce. Garnish with lemon wedges and parsley if desired.

EASY CRAB RANGOON

Steps:

• In a medium mixing bowl, combine cream cheese, Worcestershire sauce, garlic, and powdered sugar.
• Mix in crab meat.
• Place a tablespoon of crab mixture in the middle of each wonton wrapper.
• Brush a small amount of water on all four edges of the wonton wrapper. Pinch corners together, sealing them completely.
• Pour oil in a deep skillet or pan. Heat oil to 350 degrees.
• Fry each piece for about 1-2 minutes or until lightly golden.
• Place a wire rack over a layer of paper towels. After they are done frying, place them on the wire rack and allow them to cool.
• Serve with a sweet and sour sauce.

SHRIMP RANGOON

Steps:

• Mix first five ingredients until well incorporated.
• Add shrimp and mix gently.
• Fill wonton wrappers with 3/4 tsp shrimp filling.
• Moisten two adjoining sides using index fingers dipped in water.
• Fold over opposite sides to make a triangle and seal well.
• Deep fry wonton in 350F oil until golden brown.

FRIED SHRIMP RANGOON #RSC

Steps:

• In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.

NO FRY CRAB RANGOON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside.
• Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat.
• Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons.
• Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

QUICK AND EASY CRAB RANGOON DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
• Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
• Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
• Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.