Lobster Rangoon

                                                                                              

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1Cor.5:5 you are to deliver this man to Satan for the destruction of the flesh, so that his spirit may be saved in the day of the Lord

2 (8 ounce) packages cream cheese

1 bunch green onion, green tops only, chopped

2 T lemon juice

1 t Worcestershire sauce

½ t smoky hot sauce

½ t sugar

1 T minced garlic and a splash of the juice from jar

8 oz. lobsters or 8 oz. imitation lobster meat, finely chopped

30 won ton wrappers

1 egg, mixed with 2 T water

Canola oil, to deep fry won tons

Chinese duck sauce or plum sauce, for dipping

Put your cream cheese in a glass dish and microwave for 45 seconds.

Add your green onions, and add to cream cheese.

Add your lemon, hot sauce, Worcestershire, sugar, garlic and garlic juice, and mix well.

Chop your lobster finely, or use the blender. Add to cream cheese mixture, and mix in well.

Put 30 won ton wrappers onto a lg. flat baking pan, I used a cookie sheet.

Place a teaspoonful of mixture into the center of each won ton wrapper.

Mix the egg and 2 T. of water together well. With 2 fingers, dip into the egg wash then rub around the edge of each won ton.

Seal tightly and press out air.

When all 30 won tons are done, put in the refrigerator for at least 2 hours.

When ready to deep fry, heat your oil to 350 degrees F.

Turn on your oven to 200.

Drop 6 won tons in at a time and fry on one side, then flip and fry on the other. Place on a layer of 4 paper towels to absorb grease, then place in an oven proof dish, and put in oven to keep warm while the next batch is cooking.