Lobster Cream Cheese Wonton

My mom brought home a package of cooked lobster bits couple days ago and I tried to use it in as many meals as possible. Problem is I have never cooked with lobster before. It tastes like a cross between shrimp and crab to me? At least this one did. I threw it in a couple salads so far, but I decided to make things that usually uses crab meat such as the lobster california rolls I made the other day. With the last bit of lobster, I created lobster cream cheese wonton.

Lobster Cream Cheese Wonton

Serves 4, 30 min

oil for deep/pan fry

1 cup lobster, chopped

4 tablespoon cream cheese, softened

2 tablespoon celery, diced

1 tablespoon chives, diced

12 thin square wonton wrappers

1 egg white

4 tablespoon sweet chili sauce

2 celery leafs as garnish

1. Heat enough oil in fryer to cover at least 2 inch of the bottom. In a frying pan, add enough oil to cover the bottom of pan.

2. In a medium bowl, add lobster, cream cheese, and celery and mix ingredients together.

3. Separate wonton wrappers. Add mixed ingredients to the center of each wrapper and top with a few pieces of chives.

4. Put egg white into a small bowl, and dip a finger into it. Spread egg white onto corners of wonton wrapper. Take two opposite corners of wrapper and connect in the center of the wonton. Connect the two remaining corners in the center. Place finished wonton on a cool non stick surface until ready to cook.

5. Once all wontons have formed, place them in oil and fry for a few min until lightly browned and flip if necessary. Allow wontons to drip oil on a napkin for a minute. Serve with sweet chili sauce.