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 Post subject: Jackfruit Rangoon
PostPosted: Thu May 07, 2015 11:46 am 
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Can't Dance, Isn't Part of Revolution
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Joined: Wed Jan 08, 2014 1:10 am
Posts: 145
I just wanted to bring this recipe to everyone's attention. It's delicious and not quite as hard as I thought it would be to make.

http://www.olivesfordinner.com/2013/06/ ... ngoon.html

I used the Kite Hill cream cheese with chive, so I didn't add the scallion. I also added a splash of Worcestershire sauce and some old bay (for crabby-ness?). I couldn't find any egg-free wontons, so I used wetted rice paper and fried them. They came out great! Those were always my favorite side to get at Chinese restaurants so it was nice to eat them again after so long. I think I like the rice paper a little better.. they came out very crispy and dissolve-in-your-mouthy

The thai chili sauce they give is also really good.. certainly as good or better than the stuff at a normal grocery store, especially considering you can make it as sweet or spicy or vinegary as you want. I never realized how easy those apparently are to make on your own! I didn't have any samba oelek so I used half sriracha and half spicy bean paste.
http://www.olivesfordinner.com/2012/10/ ... -with.html


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