Fry

Shrimp and Avocado Rangoons with Grapefruit Sweet and Sour Dipping Sauce

by:
July  8, 2010
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Shrimp and Avocado Rangoons with Grapefruit Sweet and Sour Dipping Sauce
  • Makes 35-40 rangoons
Author Notes

I elevated the avocado flavor in these rangoons with a little soy, a kiss of fresh ginger, and the right amount of salt and white pepper. Bites of briny shrimp add a toothsome texture to the rich, creamy filling, and a subtle dose of wasabi combined with a grapefruit dipping sauce promise to ignite some umami fireworks. —Food-G

What You'll Need
Ingredients
  • Shrimp and Avocado Rangoons
  • 2 med. Hass avocados (about 1 cup mashed)
  • 1/2 pound shrimp, peeled, deveined, and diced into 1/4 inch pieces
  • 1 1/2 teaspoons minced fresh ginger root
  • 1/2 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon wasabi paste
  • 1 12 ounce package wonton wrappers
  • 1 egg white
  • 6 cups canola or peanut oil for frying
  • You will need a pastry brush and a candy/deep-fry thermometer
  • Grapefruit Sweet and Sour Dipping Sauce
  • 1/4 cup freshly squeezed pink grapefruit juice
  • 1/2 cup sugar
  • 1//3 cups rice vinegar (unseasoned)
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon tomato paste
  • 1/8 teaspoon red chili flakes
  • 3 1/4 inch slices fresh ginger root (quarter sized coins, or equivalent)
  • 1 tablespoon plus 2 teaspoons corn starch
Directions
  1. Shrimp and Avocado Rangoons
  2. In a small bowl, combine diced shrimp with ginger, sesame oil, soy sauce, kosher salt, white pepper, and wasabi paste. Stir to combine and set aside.
  3. Dice the avocados, and in another small bowl mash with a fork or potato masher. A little lumpy is good. Add to shrimp mixture and stir to combine.
  4. Prepare a clean workspace on which to build rangoons. Place eggwhite in a small bowl and have a pastry brush handy. Place wonton skins under a damp towel so they remain pliable.
  5. Working in batches of 4, brush wonton skins with a thin sheen of egg white using pastry brush. Place 1 1/2 teaspoons filling in the center of each wonton. Fold crosswise into a triangle and gently press the edges to seal. Bring the two outermost corners together and pinch to seal. If necessary, use a dab of eggwhite as "glue".
  6. On stovetop, pour oil into a heavy 5-quart pot and clip candy thermometer to edge of pot. Tip: Make sure everything is bone dry; water makes hot oil splatter and pop.The base of the thermometer should be submerged but not touching the bottom of the pot. Watch the temperature closely. When it reaches about 250 degrees, reduce the heat to medium. Bring oil to 325 degrees. Working in batches, add about 8 wontons to the oil. Fry for 3 minutes at 325 degrees, flipping halfway through. Remove with a slotted spoon and let drain on paper bag or paper towels. Wontons can be held in a warm oven until all are ready to serve. Serve hot, with Grapefruit Sweet and Sour Dipping Sauce.
  1. Grapefruit Sweet and Sour Dipping Sauce
  2. Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil, whisking constantly, until thickened. Remove from heat and set aside. Remove ginger coins before serving. Makes 2 cups.
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