Wednesday, August 24, 2011

Baked Shrimp and Mango Rangoon

This is another healthy version of Chinese takeout and buffet favorites. This appetizer is made from four basic ingredients like crab or artificial crab meat, cream cheese, spring onions, and wonton wrappers. From there, the only limit is your imagination.

I am not a fan of the artificial crab meat so I replaced it with some fresh shrimps and since shrimps goes so well with mango I added it into the filling as well. Of course you can always use fresh crab meat if you have it. They are typically deep fried and I tried doing that once and the cheese oozes out while frying. It was not a pretty sight so I stay away from doing that again. I made them a bit healthier this time by baking them.

Recipe Source: My Kitchen Snippets

1/2 pound fresh shrimps – peel and deveined
8 oz cream cheese – I used low fat cream cheese
1/4 cup small cubes mango
2 spring onions – finely chopped
1 small red chili – chopped (optional)
1/2 packets of wonton wrappers


1/2 tsp salt
Few dash of pepper
Few dash of garlic powder
1 tsp soy sauce
1 tsp Worcestershire sauce

1. Roughly chop up the shrimps and set it aside. Cream the cream cheese until soft. Add in the rest of the ingredients except for mango and wonton wrappers. Mix until well combined. Lastly stir-in the mango.
2. On a flat surface lay out a wonton wrapper. Wet the edges with water and add a heaping teaspoon of filling in the middle. Draw up opposite corners to meet and form a package. Make sure the edges are sealed properly. Do the same to the rest.
3. Pre-heat the oven to 400 degree F. Line a baking pan with aluminum foil. Lightly spray the baking pan with olive oil spray.
4. Place the filled wontons on the prepared baking pan. Spray them lightly with some olive oil cooking spray and bake for about 15 minutes or until the wonton edges turn brown and crispy. Remove from oven. Sever with some chili sauce.

Note: Let them cool down for 10 minutes before eating them as the filling will be really hot right out of the oven.


Anonymous said...

Hi! Gertrude

Those little dumplings look so cute and nice. I have not tried before. Your baked version are more healthy. You are a great cook Gert and Carlos must be a very very happy man, hahaha. Thanks for sharing.


Shu Han said...

very interesting filling! That's really creative!

Little Corner of Mine said...

I love that it was baked. Healthier and less guilty if I want more than a handful. :D

Babe_KL said...

I always uses wanton wrappers for wantons but never think out of the box by using them like this. thanks for the idea ;-)

Shereen said...

They are so pretty,Gert.It must be fiddly to fill in the fillings one by one.An idea for my lunch date?

Chasing Food Dreams said...

I believe I could down these babies by the dozens!

Love the shrimp cos fresh good crab meat is hard to come by unless we pick it ourselves...

lena said...

wanton with cream cheese filling? sounds very tasty indeed and the fruits too. What is artifical crab meat? what meat is that??

mycookinghut said...

Looks really pretty and delicious!

Linda Ong said...

It look so delicious. I didn't know wanton can bake it.
So ignorant of me, thought just for soup wanton! You are
A lot of help to me. I can make this for kids to being for
Lunchbox. It is alright to store in the lunchbox for 4 hours
Before consume? If yes, that would save me! I have been
Cracking my brain cells of what to bring for kids lunch! Thank you! U r my savior!


ICook4Fun said...

Yen, thank you. ha ha Carlos is always happy with whatever I cooked :)

Shu Han, thanks.

LCOM, yes it is :)

Babe, you are welcome.

Shereen, yea a bit of time to fill them all up. When can we chat on FB? Saw you this evening but you hilang after that :)

Jenn, oh ya, this can be gobble up real fast especially when they are fresh out of the oven. I am always skeptical to buy ready picked crab meat. Scare they are not fresh that is why I end up using shrimps.

Lena, articicial crab meat is the crab sticks used in sushi. They are made from fish and not crab meat :)

ICook4Fun said...

Leemei, thanks.

Linda, thank you. I actually left some on the kitchen counter for a few hours and they were still good but it depend on the weather too. If it is summer I don't think it is a good idea. You can always omit the shrimps and add some frozen spinach to it :)

Linda said...

Thank you very much for your valuable suggestion, now is winter in Australia. I reckon can try out for the kids. Thanks. Love your blog. Now addicted, everyday must log in. :)

Sonia said...

I've made this recipe several times and all I have say that it is delicious. Thank you very much for the recipe!