I was making a totally different recipe that was weird and complex and misguided and turned out to be a complete failure. I took a step back and looked at the leftover ingredients from the fail and realized they could fit the flavor profile of a crab rangoon (but with shrimp instead). I had some cream cheese in the fridge which is necessary to any rangoon and made a sauce for these dogs. I added corn cause it’s August. These came out awesome and the crunchy fried wontons really made them shine. I maybe ate 3.
I grilled the corn first then chopped it off the cobs.
No hot dog is complete without a buttery grilled roll.
Cut up the wontons and cook them in a pan with some oil until they crisp up.
Dogs in the pan.
Build the dogs starting with the hot dog itself, then the corn, then the wontons and shrimp, then the chives. The sauce is cream cheese, soy sauce, sesame oil, and rice vinegar.
So good! The cream cheese sauce is necessary for the rangoon flavors, but the fried wonton is what really brings it home.
These satisfied two cravings for me and were just what I wanted on a hot summer afternoon.
Shrimp Rangoon Hot Dogs
- 4 ounces cream cheese
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 10 wonton wrappers sliced into strips
- 5 split top hot dog buns griddled with butter
- 5 hot dogs cooked
- 3 ears corn grilled and cut from the cobs
- 10 shrimp cooked
- chopped chives
- mix the cream cheese, soy sauce, sesame oil, and rice vinegar until smooth. Set aside.
- Add about a half inch of oil to a frying pan and bring to medium heat. Add the wonton strips and cook 3 minutes, stirring, until crispy and brown. Remove from heat.
- Build the hot dogs with the bun first, then the dogs, then the corn, then the shrimp and wontons, then the mayo mixture and sriracha, then the chives. Serve.