Behind the Recipes
Lobster Rangoon by Chef Kevin Long
Makes 4-6 servings
INGREDIENTS:
1/2 Spanish onion, minced
1 tbsp. butter
1 tbsp. water
1 tsp. demerara sugar
1/2 tsp. white pepper, finely ground
1/2 tsp. salt
2 tbsp. scallions, thinly sliced
1 tbsp. Worcestershire sauce
2 tbsp. Tonkatsu sauce
1 lb. room temperature cream cheese
16 oz. of freshly shucked lobster meat, poached chopped
1 egg, lightly beaten
20 wonton skins
2 tbsp. kecap manis
1 quart vegetable oil
PREPARATION:
1. In a skillet over medium-high heat, heat the butter and water. Add the onions, then top with the sugar, white pepper and salt. Cook until onions begin to caramelize, then remove from heat. Add the sliced scallions, Worcestershire and Tonkatsu sauce, then stir to combine.
2. In a large bowl, beat the cream cheese until it is smooth, then stir in the cooked onion mixture. Roughly chop the lobster meat, then gently fold in to the cream cheese and set aside.
3. Lay out the wonton skins on a baking sheet lined with parchment paper. Lightly brush each skin with the egg wash, then spoon in about 1 tsp. of the lobster filling into the center of each skin.
4. Fold the corners in on themselves so that it forms a pyramid, pinching the ends together tightly.
5. Cover and chill for at least 1 hour.
6. In a deep fryer or large heavy-bottomed pot, heat the oil until it reaches 350 degrees on a candy thermometer. When the oil is hot, place 3-4 wontons in the oil at a time and fry for until golden brown.
7. Continue working in batches until all wontons are fried. Drizzle with the kecap manis, top with additional sliced scallions and serve warm.
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