Now, all that aside, have you ever had one of those V8 moments? You know, when you smack your forehead and say, “WOW! I could have had a V8” or “YOW! Maybe I shouldn’t have stuck a fork in the toaster”. Thus was the case the other day. No, I don’t mean the fork in the toaster thing. You see, I was reading my friend Bob’s blog… Do you know Bob? He cooks stuff. In fact, his blog is called “Cooking Stuff”, you should check it out. This dude is not only ingenious, but extremely industrious as well. He actually made Won Ton skins… I must, at this point, bow to his pastry prowess, for I would never even attempt such a thing. My forays into the world of Won Ton skin extends to a trip to the grocery store and a visit to the refrigerated section to obtain a package of prefab wrappers. What had me smacking my forehead though, was his inspired usage of said Won Ton. He made Rangoons, which are awesome to begin with, right? Well, it gets better... This is where the inspired part comes in... he used Tuna and Alouette. Absolute genius!! Thus it was, as I was picking my jaw up off the floor over the homemade
So thanks to Bob’s ability to think outside the box, or rather, the shell, I have been enjoying a delicious avant-garde version of the standard Crab Rangoon (I also tried Lemon Pepper Salmon – AWESOME!!)
1 beaten Egg White
1 can of Tuna or Salmon, even those little Salad Shrimp or chopped Smoked Oysters
6 oz Cream Cheese, Alouette, Boursin or even 3 oz Mascarpone with 3 oz Silver Goat
Optional - Herbs of your choice (I added ginger to the Tuna)
Lots and Lots o' Peanut oil heated to 375 degrees
Drain the canned seafood product (I happened to have picked up a can of Yellowfin with Garlic – it was on sale)
Once you have completed your Rangoons (I got 15 from each batch)
It is extremely important that you get as much air out of them as possible, or they will float too high in the oil and not brown evenly.
For more tasty Won Ton goodness, you should check out Bob’s Apple Pot stickers.