Ingredients
- 1 pound cooked, peeled, and deveined shrimp, chopped
- 1 (8-ounce) package cream cheese, softened
- 2 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon Asian fish sauce (optional)
- 1 (16-ounce) package wonton wrappers
- Vegetable oil, for frying
Directions
- In a medium bowl, combine the shrimp, cream cheese, green onions, garlic powder, Worcestershire sauce, black pepper, cayenne pepper, and fish sauce. Mix until well combined.
- Lay a wonton wrapper on a flat surface. Place a heaping teaspoon of the shrimp filling in the center of the wrapper. Moisten the edges of the wrapper with water, and fold the wonton wrapper diagonally in half. Press the edges together to seal.
- Repeat the process with the remaining wrappers and filling.
- Fill a heavy-bottomed pot halfway with vegetable oil. Heat to 350 degrees F. Carefully add the wontons to the hot oil in batches and cook until golden brown, about 2 to 3 minutes. Remove the cooked wontons with a slotted spoon and place on a paper towel-lined plate to drain.
- Serve warm with dipping sauce of your choice.
Interesting Facts
- Shrimp Rangoon was a popular dish in Chinese-American restaurants in the 1950s.
- The dish is believed to have been created in the United States, although it is inspired by Asian flavors and ingredients.
- It is believed to have been created in the kitchen of the iconic Polynesian-style restaurant Trader Vic's in Oakland, California.
