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1
For the Rangoon:
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2
Combine all ingredients through pepper and salt, mixing thoroughly. Fold in the seafood.
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3
Lay out 6 wrappers in front of you so they form diamonds not squares. Add about 1 teaspoon of filling to the center of each wonton.
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4
Using the finger bowl, wet the edges of each wonton.
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5
Bring the bottom point of the wonton up to the top point, forming a triangle. Seal the edges of the wonton together and smoosh the filling a bit.
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6
From here, you can leave the wontons in a triangle shape or you can be a bit more creative, folding the left and right points 1/2 way towards the center creating a crane or bowtie effect.
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7
As you complete filling and folding the Rangoon, set them aside and cover with a damp paper towel to keep moist until you're ready to fry them.
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8
Heat oil in a wok or heavy skillet for deep frying. The temperature should be around 370 degrees.
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9
Carefully place each of the Rangoon into the oil, being careful not to overcrowd them, and fry till a nice golden brown, turning often. Remove with a slotted spoon and drain on paper towels or plates.
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10
Note: The Rangoon will swell with steam and the trick is to remove them from the oil before the filling starts to ooze out from the pressure.
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11
For the Dipping Sauce:
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Whisk together the three ingredients for the sauce and serve alongside the Rangoon. You can vary the amount of hot mustard according to your tast.
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13
(I have used apricot jam instead of orange marmalade and it was delish!)
