Seafood Rangoon Recipe

Prepare shrimp

Rinse shrimp, pat dry, and chop into small 1/4-inch pieces. If using raw shrimp, ensure they're fully thawed first.

Combine filling ingredients

In a medium bowl, add chopped shrimp, flaked crab meat, softened cream cheese, sliced green onions, soy sauce, sesame oil, minced garlic, sugar, and black pepper. Mix thoroughly with a spatula until evenly combined and smooth. Taste a small amount (optional) and adjust seasoning with a pinch more salt or soy sauce if needed.

Set up an assembly station with a stack of wonton wrappers, a small bowl of beaten egg (egg wash), and a small bowl of cold water.

Place one wonton wrapper square on a clean work surface with one corner pointing toward you (diamond shape).

Spoon about 1 rounded teaspoon (approximately 8–10 g) of the seafood filling into the center of the wrapper. Do not overfill — the wrapper should fold easily.

Brush the edges of the wrapper lightly with egg wash (or dip a fingertip in cold water and run along the edges). Fold the wrapper in half diagonally to form a triangle, pressing out any air and sealing edges firmly.

For the classic purse shape: Bring the two outer corners of the triangle together over the filling, overlapping them slightly, and press to seal. Use a dab of egg wash to help them stick. Alternatively, leave as a triangle or pleat the edges decoratively. Repeat with remaining wrappers and filling.

Heat oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). Use enough oil so rangoons can float without touching the bottom. If you don't have a thermometer, heat oil over medium-high heat until a small piece of bread browns in about 35–45 seconds.

Working in batches (6–8 pieces depending on pot size), gently add the prepared rangoons to the hot oil, seam-side up for the first 10–15 seconds to set the seal, then turn as needed. Fry until golden brown and crisp, about 2–3 minutes total, turning once halfway through for even coloring.

Use a slotted spoon to transfer cooked rangoons to a paper towel–lined tray to drain. Keep warm in a low oven (200°F/95°C) on a baking sheet while finishing remaining batches.

Allow to rest 1–2 minutes before serving — filling will be very hot.

Portion sweet Thai chili sauce into a small bowl. If desired, mix the optional soy sauce with the chili sauce or serve separately for dipping.

Arrange Seafood Rangoons on a serving plate with the dipping sauce on the side. Garnish with a few extra sliced green onions if desired. Serve immediately while hot and crispy.