Your favourite Chinese-American crab rangoon wonton is turned into a fun and DELICIOUS dip! It has all the usual suspects that you would get inside a creamy crab/shrimp rangoon, plus a few extras to make it dippable. This addictive dip is perfect for the upcoming party season.
Hot Shrimp Rangoon Dip
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 6-8 servings
INGREDIENTS
1 tbs herb and garlic ghee
200 g shrimp, peeled and deveined
Salt and pepper to taste
1 cup cream cheese, softened
1/4 cup kewpie mayonnaise (sub real olive oil mayonnaise)
1/2 cup sour cream
1/2 cup + 1 tbs sweet chili sauce, divided
1 tbs sriracha sauce
1 clove garlic, finely minced
1/3 cup green onion, sliced, divided
1 bell pepper, very finely chopped
1 tbs soy sauce
1/4 tsp white sugar
1 cup mozzarella cheese, grated
DIRECTIONS
Preheat the oven to 350 F. Heat a skillet or pan on medium heat on the stove. Pat the shrimp dry with a paper towel, and season lightly with a sprinkle of salt and pepper. Add the herb and garlic ghee to the pan, and once it’s all melted, place the shrimp into the pan in a single layer. Cook for 1-3 mins on each side till fully cooked, then remove from the pan and give it a rough chop.
To mixing bowl, add the chopped shrimp along with the remaining ingredients except for the mozzarella cheese; reserve 1 tbs of green onion and 1 tbs of sweet chili sauce for garnish. Use a rubber spatula to fold the dip until everything has been combined evenly.
Spread the dip into a baking dish, sprinkle it with the mozzarella cheese, then drizzle the reserved sweet chili over top. Bake for 25 mins until the cheese is golden and the dip is bubbly. If needed, you can broil it on low for 2-3 mins at the end to for the cheese to get golden, but don’t cook it much longer or you run the risk of the cream cheese splitting. Let it cool for 5-10 mins, then serve hot with chips, crostini, or wonton chips!