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LOBSTER RANGOONS WITH CHILI CRISP DIPPING SAUCE

The Fish Bish

Updated: Jan 14, 2023

A classic lobster-filled wonton that uses plant based ingredients and sustainably caught seafood.

I've been dying to recreate a seagan version of the classic lobster rangoon. The number of plant based ingredients that are available in the grocery stores now are endless. Plant based cream cheese and wonton wrappers that are available in local markets make this a quick, fun and inexpensive way to enjoy lobster with the whole family.

Sweet lobster and smokey chili crisp

This simple lobster rangoon recipe starts with a classic filling of cooked lobster, cream cheese and scallions that are thrown into the food processor for a quick blitz to create our creamy filling. After filling the wonton wrappers and frying them, we will be mixing up a quick vinegar based chili crisp sauce that will really bring all the flavors together to make this dish complete. The best thing about this recipe is that one lobster tail will make around 24 rangoons, making this a great way to enjoy an affordable lobster dish with everyone!


Lobster Rangoons with chili crisp dipping sauce

(makes about 24 rangoons)

Ingredients

  • 1 lobster tail, boiled

  • 1/2 cup plant based cream cheese

  • 1/4 small red onion

  • 2-4 scallions

  • 2 tbsp lemon juice

  • 1 tsp garlic

  • vegan wonton wrappers

Dipping sauce

  • 1/4 cup Rice vinegar

  • agave to tast

  • 1 tsp chili crisp

  • 1 tsp seseme seeds

method


  1. Roughly chop the cooked lobster, chives and onion. Place these ingredients along with the lemon juice, garlic and cream cheese into a food processor. Pulse a few times until the ingredients are well combined. Do not over-mix, this will result in a mushy filling.

  2. On a clean cutting board, lay down a wonton wrapper and wet the edges of two conjoining sides, place a small spoonful of filling in the center and fold into a triangle shape while sealing the edge of the wrapper. Repeat until the filling is gone.

  3. Immediately place in a pan with hot oil and either pan fry or deep fry the wontons until they become golden and crispy. Lay on a paper towel lined plate to rest.

  4. Mix the rice vinegar, chili crisp and agave in a small bowl, adjusting the flavor as you like. Sprinkle with sesame seeds and serve along side the rangoons.


This lobster rangoon recipe is such a great way to eat lobster as a family or use up that last tail you have sitting in the freezer from a dive trip. Simple, plant based ingredients and succulent lobster have never disappointed a crew! Let me know what you think of this recipe and don't forget to watch the full video, step by step on any of my social channels! Click the links at the bottom of the page to be redirected and have a great weekend, Bishes!

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