TGL Shrimp Rangoon Crisps
TGL Shrimp Rangoon Crisps
Ingredients
For the Filling
- 8 oz cream cheese, softened
- 8 oz shrimp, peeled, deveined & finely chopped
- 2 tablespoons Ti Gou Lakay Flavor Base
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 1 teaspoon sugar, (optional)
For the Wrappers
- 20–24 wonton wrappers
- water, for sealing
- oil, for frying
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
For the Garnish
- jalapeños, sliced
- red chili peppers, sliced
- green onions
- black & white sesame seeds
- chili oil, (optional)
Instructions
- 1
In a bowl, combine the softened cream cheese, peeled, deveined, and finely chopped shrimp, Ti Gou Lakay Flavor Base, finely chopped green onions, soy sauce, sesame oil, garlic powder, onion powder, smoked paprika, white pepper, and optional sugar. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 2
Lay out the wonton wrappers individually. Place a small amount of the prepared shrimp filling in the center of each wonton wrapper. Moisten the edges of the wrappers with water using your finger to help with sealing. Fold the wrappers into your desired shape (e.g., triangle, square, or traditional rangoon pouch) and press the edges firmly to seal the filling inside.
⏱️ 20 min
- 3
Heat a sufficient amount of oil for frying in a deep pan or deep fryer to the appropriate temperature for deep-frying. Carefully place the assembled rangoon crisps into the hot oil and fry until they are golden brown and crispy on all sides. Remove the fried crisps from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 10 min
- 4
In a small bowl, combine the sweet chili sauce, honey, sriracha, and rice vinegar. Stir well until all ingredients are fully incorporated.
⏱️ 2 min
- 5
In another small bowl, combine the mayonnaise, sriracha, and lime juice. Mix thoroughly until smooth.
⏱️ 2 min
- 6
Arrange the TGL Shrimp Rangoon Crisps on a serving platter. Serve them immediately with the prepared Sweet Chili Sauce and Spicy Mayo for dipping. Garnish the plate with sliced jalapeños, sliced red chili peppers, fresh green onions, a sprinkle of black & white sesame seeds, and an optional drizzle of chili oil.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
TGL Shrimp Rangoon Crisps
For the Filling
- 8 oz cream cheese, softened
- 8 oz shrimp, peeled, deveined & finely chopped
- 2 tablespoons Ti Gou Lakay Flavor Base
- 2 green onions, finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 1 teaspoon sugar, (optional)
For the Wrappers
- 20–24 wonton wrappers
- water, for sealing
- oil, for frying
For the Sweet Chili Sauce
- 1/2 cup sweet chili sauce
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon rice vinegar
For the Spicy Mayo
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1 teaspoon lime juice
For the Garnish
- jalapeños, sliced
- red chili peppers, sliced
- green onions
- black & white sesame seeds
- chili oil, (optional)
Instructions
- 1
In a bowl, combine the softened cream cheese, peeled, deveined, and finely chopped shrimp, Ti Gou Lakay Flavor Base, finely chopped green onions, soy sauce, sesame oil, garlic powder, onion powder, smoked paprika, white pepper, and optional sugar. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 2
Lay out the wonton wrappers individually. Place a small amount of the prepared shrimp filling in the center of each wonton wrapper. Moisten the edges of the wrappers with water using your finger to help with sealing. Fold the wrappers into your desired shape (e.g., triangle, square, or traditional rangoon pouch) and press the edges firmly to seal the filling inside.
⏱️ 20 min - 3
Heat a sufficient amount of oil for frying in a deep pan or deep fryer to the appropriate temperature for deep-frying. Carefully place the assembled rangoon crisps into the hot oil and fry until they are golden brown and crispy on all sides. Remove the fried crisps from the oil and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 10 min - 4
In a small bowl, combine the sweet chili sauce, honey, sriracha, and rice vinegar. Stir well until all ingredients are fully incorporated.
⏱️ 2 min - 5
In another small bowl, combine the mayonnaise, sriracha, and lime juice. Mix thoroughly until smooth.
⏱️ 2 min - 6
Arrange the TGL Shrimp Rangoon Crisps on a serving platter. Serve them immediately with the prepared Sweet Chili Sauce and Spicy Mayo for dipping. Garnish the plate with sliced jalapeños, sliced red chili peppers, fresh green onions, a sprinkle of black & white sesame seeds, and an optional drizzle of chili oil.
⏱️ 1 min