Lobster Rangoon with Chef Kevin Long at Shrine, Foxwoods Resort, CT

With state-of-the-art sound, dancing and authentic Asian décor, Shrine Asian Bistro and Lounge at the MGM Grand at Foxwoods Resort Casino delivers hip cuisine and a night does not end at dinner. Watch as Chef Kevin Long shows us the secrets behind making succulent lobster-filled wontons with a Pan-Asian twist.

Tip: Japanese tonkatsu sauce is similar to Worcestershire, but thicker
Tip: No deep fryer? You can use a regular pot with oil, or steam them
Tip: Kecap manis is a sweet, almost syrupy, soy sauce from Malaysia
Trick: Use a little butter and water to soften (and sweeten) the onions
Trick: Can't use lobster? Substitute crab or shrimp
Trick: Be modest with wonton stuffing to avoid leakage when cooking
Technique: Egg wash around wonton edges will help them tightly seal
Technique: To get the shape, press both ends together to make a pyramid

Lobster Rangoon by Chef Kevin Long

Makes 4-6 servings

INGREDIENTS:

1/2 Spanish onion, minced
1 tbsp. butter
1 tbsp. water
1 tsp. demerara sugar
1/2 tsp. white pepper, finely ground
1/2 tsp. salt
2 tbsp. scallions, thinly sliced
1 tbsp. Worcestershire sauce
2 tbsp. Tonkatsu sauce
1 lb. room temperature cream cheese
16 oz. of freshly shucked lobster meat, poached chopped
1 egg, lightly beaten
20 wonton skins
2 tbsp. kecap manis
1 quart vegetable oil

PREPARATION:

1. In a skillet over medium-high heat, heat the butter and water. Add the onions, then top with the sugar, white pepper and salt. Cook until onions begin to caramelize, then remove from heat. Add the sliced scallions, Worcestershire and Tonkatsu sauce, then stir to combine.

2. In a large bowl, beat the cream cheese until it is smooth, then stir in the cooked onion mixture. Roughly chop the lobster meat, then gently fold in to the cream cheese and set aside.

3. Lay out the wonton skins on a baking sheet lined with parchment paper. Lightly brush each skin with the egg wash, then spoon in about 1 tsp. of the lobster filling into the center of each skin.

4. Fold the corners in on themselves so that it forms a pyramid, pinching the ends together tightly.

5. Cover and chill for at least 1 hour.

6. In a deep fryer or large heavy-bottomed pot, heat the oil until it reaches 350 degrees on a candy thermometer. When the oil is hot, place 3-4 wontons in the oil at a time and fry for until golden brown.

7. Continue working in batches until all wontons are fried. Drizzle with the kecap manis, top with additional sliced scallions and serve warm.

Category:

Howto & Style

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