Recipes

Lobster Rangoons

1-1/2 cups cooked lobster meat, minced
1 Tbsp. water chestnuts, drained and minced
8 oz. cream cheese, softened
2 Tbsp. Vidalia onion, minced
2 Tbsp. fresh chives, finely chopped
2 tsp. fresh grated ginger
2 tsp. Worcestershire sauce
2 tsp. low-sodium teriyaki sauce
3 garlic cloves, crushed
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 package won ton wrappers

Combine the lobster meat, water chestnuts and cream cheese, and mix well. Add the onion, chives, ginger, Worcestershire sauce, teriyaki sauce, garlic, pepper and pepper flakes. Refrigerate for 1 to 2 hours.

Once chilled, place approximately 3/4 tsp. filling in center of a won ton wrapper. Dip your finger in a small dish of water, and wet the edges of the wrapper. Fold in half to form a triangle shape and press the edges firmly together to form a seal. This is very important to make sure the filling does not leak out of the wrapper while cooking!

Add oil to Dutch oven or any deep-sided pot, over medium-high heat. Allow oil to get very hot, but not smoking. Place won tons into the oil a few at a time, without over-crowding the pot. Cook for 1-2 minutes on each side, turning once, until crispy and golden brown.

Place on paper towel lined plate to absorb excess oil for a few minutes, and serve hot with sweet and sour or plum dipping sauce.