Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Rangoons
Spicy Aioli
Method
Lobster Rangoons
- 1
Prepare the Filling
In a mixing bowl, combine the chopped lobster meat, softened cream cheese, green onions, minced garlic, soy sauce, salt, and pepper. Mix until well combined and creamy.
- 2
Assemble the Rangoons
Take a wonton wrapper and place a teaspoon of the lobster filling in the center. Moisten the edges of the wrapper with water. Fold the wrapper in half diagonally to form a triangle and press the edges to seal. You can also fold the corners of the triangle towards the center to create a more decorative shape.
- 3
Fry the Rangoons
In a deep frying pan or pot, heat oil over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully add the rangoons in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes or until they are golden brown and crispy. Remove and drain on paper towels.
Spicy Aioli
- 4
Prepare the Aioli
In a small bowl, mix together the mayonnaise, Sriracha sauce, lemon juice, garlic powder, and salt. Stir until smooth and well combined. Adjust the seasoning as necessary.
