Ahi Poke Rangoons
Ahi Poke Rangoons
"I make this appetizer dish for my family and friends on special occasions and it's always a big hit!" - Chef Adam Kamahele, Chef de Cuisine at Foodland Farms Ka Makana Ali'i
Ingredients
- 1 pound Garlic Ahi Crunch Poke or Poke of your choice
- 1 package Cream cheese, 8 oz.
- 1 package Wonton pi
- 3 ounces Sweet chili sauce
- 2 cups Neutral oil
- 1/2 Orange, to juice and zest
Instructions
- 1. In a medium pot, preheat oil to 325°F over medium heat.
- In a small bowl, gently combine the Garlic Ahi Crunch Poke and cream cheese until evenly mixed.
- Lay out 3 wonton wrappers at a time and place 1 tablespoon of the filling in the center of each wrapper. Dab the edges with water, fold two opposite corners together to form a triangle, and press to seal. Wet the tips of the triangle and fold inward to complete the wonton shape. Repeat until all the filling is used.
- Ensure the edges of each wonton are well-sealed and press out as much air as possible to prevent leaks while frying. Avoid overfilling the wrappers.
- Drop the wontons into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
- In a small bowl, zest half an orange and squeeze the juice from the same half. Mix the orange zest and juice with the sweet chili sauce until well combined.
- Serve the crispy wontons hot with the orange-sweet chili dipping sauce.
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