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Fish Rangoon

Ltkman's picture
This is my favorite appetizer dishes. It not hard to make and it so delicious! you can serve this with your favorite sauce:sweet n' sour, eggrolls, or plume sauce. Remember not to set heat high or it will burn. The right temp should be at 365-370 degrees.....Enjoy!
Ingredients
  Wonton wrappers 30 (1 package contains 50 sheets)
  Eggs 1 , beaten
  Cooking oil 3 Cup (48 tbs) (For deep frying)
For the filling
  Green onion 1 Medium, slice
  Water chestnuts 4 Small, mince
  Tuna in oil 8 Ounce, drained (2 4 ounce cans)
  Cream cheese 7 Ounce
  Hoisin sauce 1 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
Directions

GETTING READY
1. Slice the green onions and mince the water chest nuts, set aside.
2. In a bowl combine the drained tuna, cream cheese, green onions, water chest nuts, hoisin sauce, salt and pepper, combine until well incorporated.
3. Beat one egg in a bowl, set aside.
4. Place the wonton wrapper on a board; place a teaspoon of the filling in the center, brush egg on all four edges.
5. Fold it into a triangle and seal the edges, continue until the filling is over.

MAKING
6. Preheat the oil in the wok to about 365-370 degree, deep fry the fish Rangoon for 8-10 minutes or until golden brown.
7. Once done place it on the strainer to drain the excess oil.

SERVING
8. Serve the fish Rangoon with sweet and sour sauce.

Things You Will Need
Mixing bowl
Wok
Brush
Strainer

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Burmese
Course: 
Appetizer
Taste: 
Savory
Feel: 
Crispy
Method: 
Deep Fried
Ingredient: 
Tuna
Restriction: 
High Protein, Low Sugar
Preparation Time: 
45 Minutes
Cook Time: 
25 Minutes
Ready In: 
70 Minutes
Servings: 
6

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3.7
Average: 3.7 (5 votes)

1 Comment

Anonymous's picture
Disappointing. I have fresh fish, and came here to see if this recipe would say whether it should be cooked before deep-frying the Rangoon or not, but whoever posted this was not only too lazy to enter ANY information (other than just saying to watch the video), but also, in the video, it just uses CANNED TUNA! YUCK! Also, for those of you just learning to cook, do NOT try to copy his "knife skills," since it is NOT the safe way to slice scallions properly.