Behind the Recipes
Lobster Rangoon from Shrine by Chef Kevin Long
INGREDIENTS:
Onion mix:
1/2 finely minced Spanish onion
1 T. demerara sugar
2 pinches fine ground white pepper
2 T. water
Filling:
1 pound of cream cheese
2 T. of thinly shaved scallions (well rinsed & dried)
1 T. Worcestershire Sauce
2 T. Tonkatsu sauce
1 tsp. kosher salt
onion mix from above
8 -- 16 oz. of fresh-shucked lobster meat
PREPARATION:
For Onion Mix:
Wilt on a low heat until onions are soft and sweet. Chill.
For Rangoon:
1. Lightly egg wash a square white wonton wrapper and dot the center with 1 tsp. of filling.
2. Fold the corners in on themselves into a pyramid shape.
3. Pinch together tightly. Place assembled Rangoons on a lightly corn starched cookie sheet.
4. Chill well.
5. Deep fry until golden brown at 350°.
6. Garnish with Indonesian sweet soy sauce and sliced scallions.
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