Spicy Shrimp Rangoon Nachos
Spicy Shrimp Rangoon Nachos
Ingredients
For the Filling
- 9 oz shrimp, peeled & deveined
- 8 oz cream cheese
- 2 green onions, finely sliced
- 2 cloves garlic, very finely minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- as needed salt
- as needed pepper
- 1 teaspoon hot sauce
- 1 teaspoon chili flakes
- 1 teaspoon ponzu, optional
- 1/4 teaspoon MSG, optional
For Assembly and Frying
- as needed wonton wrappers, labeled for frying, or regular wonton wrappers
- as needed water, for sealing
- as needed neutral oil, for frying
For the Toppings
- as needed sweet chili sauce
- as needed chili mayo
- as needed green onions, sliced
- as needed fresh green chili, sliced
- as needed black sesame seeds
- as needed white sesame seeds
Instructions
- 1
Cook the shrimp: In a pan, cook the 9 oz (250 g) peeled and deveined shrimp with a little salt and pepper until just pink. Be careful not to overcook them. Remove the shrimp from the pan and pat them completely dry with paper towels.
⏱️ 5 min
- 2
Chop the cooked shrimp finely.
⏱️ 5 min
- 3
Make the filling: In a bowl, combine the finely chopped shrimp with the 8 oz (225 g) cream cheese, 2 cloves very finely minced garlic, 2 finely sliced green onions, 1 teaspoon soy sauce, 1 teaspoon ponzu (if using), 1/4 teaspoon MSG (if using), 1 teaspoon sugar, pepper to taste, 1 teaspoon hot sauce, and 1 teaspoon chili flakes. Mix until well combined.
⏱️ 10 min
- 4
Fill and seal: Lay out a wonton wrapper. Place about 1 to 1 1/2 teaspoons of the shrimp filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the square wrapper into a triangle, then bring the two acute corners of the triangle together and seal tightly, pressing out any air to prevent bursting during frying.
⏱️ 10 min
- 5
Freeze: Place the filled wontons in the freezer for 20 to 30 minutes until they are firm but not rock solid. This step is crucial for preventing them from bursting when fried.
⏱️ 30 min
- 6
Fry: Heat neutral oil in a deep pan or pot to 340–350°F (170–175°C). Fry the wontons in small batches for 2 to 3 minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 340
- 7
Serve: Arrange the fried wontons on a serving platter. Drizzle generously with sweet chili sauce and chili mayo. Top with fresh sliced green chili, and a mix of black and white sesame seeds. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Rangoon Nachos
For the Filling
- 9 oz shrimp, peeled & deveined
- 8 oz cream cheese
- 2 green onions, finely sliced
- 2 cloves garlic, very finely minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- as needed salt
- as needed pepper
- 1 teaspoon hot sauce
- 1 teaspoon chili flakes
- 1 teaspoon ponzu, optional
- 1/4 teaspoon MSG, optional
For Assembly and Frying
- as needed wonton wrappers, labeled for frying, or regular wonton wrappers
- as needed water, for sealing
- as needed neutral oil, for frying
For the Toppings
- as needed sweet chili sauce
- as needed chili mayo
- as needed green onions, sliced
- as needed fresh green chili, sliced
- as needed black sesame seeds
- as needed white sesame seeds
Instructions
- 1
Cook the shrimp: In a pan, cook the 9 oz (250 g) peeled and deveined shrimp with a little salt and pepper until just pink. Be careful not to overcook them. Remove the shrimp from the pan and pat them completely dry with paper towels.
⏱️ 5 min - 2
Chop the cooked shrimp finely.
⏱️ 5 min - 3
Make the filling: In a bowl, combine the finely chopped shrimp with the 8 oz (225 g) cream cheese, 2 cloves very finely minced garlic, 2 finely sliced green onions, 1 teaspoon soy sauce, 1 teaspoon ponzu (if using), 1/4 teaspoon MSG (if using), 1 teaspoon sugar, pepper to taste, 1 teaspoon hot sauce, and 1 teaspoon chili flakes. Mix until well combined.
⏱️ 10 min - 4
Fill and seal: Lay out a wonton wrapper. Place about 1 to 1 1/2 teaspoons of the shrimp filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the square wrapper into a triangle, then bring the two acute corners of the triangle together and seal tightly, pressing out any air to prevent bursting during frying.
⏱️ 10 min - 5
Freeze: Place the filled wontons in the freezer for 20 to 30 minutes until they are firm but not rock solid. This step is crucial for preventing them from bursting when fried.
⏱️ 30 min - 6
Fry: Heat neutral oil in a deep pan or pot to 340–350°F (170–175°C). Fry the wontons in small batches for 2 to 3 minutes, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 340 - 7
Serve: Arrange the fried wontons on a serving platter. Drizzle generously with sweet chili sauce and chili mayo. Top with fresh sliced green chili, and a mix of black and white sesame seeds. Serve immediately and enjoy!
⏱️ 5 min