Fried Lobby Rangoon – Lobster Rangoon

Makes 22-24 wonton’s

I just adore crab rangoon and many of us foodies love lobster so why not lobby rangoon! These are crispy and delicious and really take no time at all. Guaranteed to disappear once  served!

5 oz of cooked lobster meat drained dried & chopped (shrimp or crab can be substituted)

¼ teaspoon of white pepper
¼ teaspoon of sea salt
6 oz of whipped or soft cream cheese
½ teaspoon of cornstarch
1 tablespoon of grated carrot
1/8th teaspoon ground Grenadian nutmeg
½ teaspoon garlic powder
1 tablespoon of fresh snipped chives or green part of 1 scallion chopped fine
Package of yellow square wonton wrappers (available at Asian markets)
2 cups of sunflower or safflower oil
In a bowl blend cream cheese, carrots, salt, pepper, garlic powder cornstarch, and nutmeg
Incorporate chives and lobster till blended and set aside

Assembling wonton

you will need a small bowl of water
you will be folding each square filled wonton in half to form a triangle
Place a wonton in the palm of your hand and fill a teaspoon of  batter in center of wonton.
Dip fingers in bowl and outline the inside of one side of wonton with a touch of water.
Fold into a triangle shape.
Pinch together and set on plate till all are assembled
Cover in Saran wrap, separate and refrigerate if not cooking immediately
heat  10-12 inch pan on med- high heat
add oil

Test oil by adding a single wonton sheet, sheet will sizzle and float to top when oil is ready

Fry 4-5  wonton  in batches, do not crowd them in pan

Frying takes 2-3 minutes, These cook quickly, remove with tongs or slotted spoon

Place on plate lined with several paper towels


Serve with duck sauce or Thai sweet chili sauce

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