Crispy Shrimp Rangoon Cups

Instructions

Step 1: Preheat your oven to 375°F and lightly grease a muffin tin with vegetable oil.

Step 2: In a large bowl, combine the chopped shrimp, softened cream cheese, mayonnaise, soy sauce, sesame oil, garlic, ginger, and white pepper. Mix until well combined, then fold in the chopped green onions.

Step 3: Gently press each wonton wrapper into a muffin cup, allowing the corners to stick up slightly for a cup shape.

Step 4: Spoon about 1 tablespoon of the shrimp filling into each wonton cup.

Step 5: Bake for 12 to 15 minutes, or until the wonton wrappers are golden brown and crispy.

Step 6: Remove from the oven and let cool for 2 minutes in the pan. Garnish with sesame seeds and fresh green onions before serving.

Storage and Reheating Tips

Store cooled Rangoon cups in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 weeks for future enjoyment.

To reheat, place them on a baking sheet and bake at 350°F for 5 to 7 minutes until warmed through and crispy again. Avoid microwaving, as it will soften the delicate wonton cups.

For make-ahead convenience, prepare the filling and assemble the cups the night before. Simply refrigerate until ready to bake.