A flavorful appetizer featuring a sweet and spicy cherry cilantro sauce, shrimp, and cream cheese.
Ingredients
¼ cup cherry preserves
3 tablespoons finely chopped cilantro
2 teaspoons Tabasco Sweet and Spicy sauce
24 wonton wraps
6 ounces medium (cooked) salad shrimp
2 ounces cream cheese, softened
1 egg, beaten
canola oil
Instructions
In a small bowl mix the cherry preserves, 2 tablespoons cilantro, and Sweet and Spicy Tabasco sauce until well mixed. Set aside.
Using two large baking sheets, place the wonton wrappers on the sheet in layers, not overlapping.
Add ½ teaspoon of the cherry cilantro sauce to the center of each wonton wrapper.
Add1/2 teaspoon cream cheese to the top of the sauce.
Add 2 teaspoons of shrimp to the center mixture.
Sprinkle a small pinch of cilantro on top of each shrimp.
Using your finger, paint the egg wash to 2 connecting sides of the wrapper (L-SHAPE). This will serve as the glue. Fold the unglued side over the glued side and press the seams together to seal.
In a small pan, pour enough oil so it is about 1½-inch high. Heat the oil on medium heat.
When the oil is hot enough (flick a drop of water and if it sizzles or pops, it's ready), place 2-3 wontons in the pot. Do not overcrowd the pot.
Deep-fry the wontons for 30 seconds on each side or until golden.
Carefully place cooked wontons on a plate covered with paper towels.
Serve immediately.
Recipe by Savory Sweet Life at https://savorysweetlife.com/sweet-and-spicy-cherry-cilantro-shrimp-rangoon-recipe/