Shrimp Rangoon

Step 1

Place all of the filling ingredients up to and including sugar in a large mixing bowl. Mash it all up with a fork until you have a smooth, well combined filling with a few lumps in it.

Step 2

Put one of the wonton wrappers in front of you and wet the sides with water. Add about a tablespoon of the filling in the centre. You want to add as much as you can but not so much that you can’t wrap the wonton wrapper around it.

Step 3

Bring two opposite corners of the wonton wrapper together and press them together. Then bring the other two corners together around the filling. You will have a little stuffed square.

Step 4

To seal it, press the seams together tightly so there is no way the filling will fall out while frying.

Step 5

Keep the finished shrimp rangoons covered so they don't dry out and heat up about 10cm (4 inches) rapeseed (canola) oil in a wok or large saucepan. If you have a deep fat frying, you could also use that. Heat the oil to 190C/375F. If you don't have an oil thermometer, try the wooden chopstick method for testing your oil.

Step 6

Place a wooden chopstick or spatula in the oil. If thousands of little bubbles form on contact, your oil should be ready.

Step 7

Place half of the shrimp rangoon parcels in the oil and fry for about 3 minutes or until the wontons are a golden brown and crispy. Transfer the fried shrimp rangoons to a wire rack to drip any excess oil and cook your remaining crab rangoons. It is best to cook in batches to maintain the oil cooking heat.

Step 8

Your shrimp rangoons are ready for serving. Serve them with sweet chilli sauce or any hotsauce. Soy sauce is also a popular option.