Thursday, February 11, 2016

Cashew Rangoon

I found this recipe on Pinterest and the original can be found HERE.  This is a great recipe to make with a person to fill the wontons and one to fry them...but the result is worth the work!  YUM!  I like to serve this with homemade sweet and sour sauce.  THIS sauce recipe is fantastic and even better with some fruit preserves added in and some orange juice or pineapple juice substituted for some of the water.


1 pkg square wonton wrappers
1/2 cup raw cashews
1 tablespoon tahini
the juice from 1 lime
3/4 teaspoon salt
1 pinch black pepper
1/2 teaspoon soy sauce
1 tablespoon sriracha sauce or chili pepper paste
1/4 - 1/2 cup water
3 green onions, thinly sliced
1 sweet red pepper, minced

1 qt. cooking oil (I like to use vegetable or canola and flavor it with a little peanut or sesame oil)


Combine the cashews, tahini, lime juice, soy sauce, sriracha, salt, and pepper in a food processor and blend until smooth.  Add a little water at a time so that the mixture can blend, but try not to add it all if you can help it. 1/4 cup is perfect, but you can use up to 1/2 cup if you need to.
Scrape the mixture into a bowl. Stir in the scallions and peppers.
Heat the cooking oil in deep pot on the stove over medium heat.
Wet the edges of the wonton, then scoop about 1 1/2 teaspoons of the filling into the center of the wonton.  Fold the square wonton into a triangle, and press the sides closed.
Wet the two points on the long sides of the triangle, then press them together under the triangle.
Let them cook until the bottom is golden brown, then flip over. Let the other side cook to the same color, then remove them from the pot, gently, with your slotted spoon.
Let the wontons cool on a plate lined with napkins or paper towels that can soak up the extra grease.

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