This is a take on one of our favorite tapas that we would always order when visiting La Azotea in Sevilla, Spain. While there is no way to completely replicate the Langostino Rice Triangles as they appear on the menu, this is close and always brings a smile to our faces as we remember the fantastic trips to an amazing town. If you ever have the opportunity to visit Spain, you must go to Sevilla and you must dine at La Azotea. You will be immediately hooked.
Shrimp Wonton Triangles
1/2 pound shrimp, deveined and coarsely chopped
1/2 cup chopped scallions, green parts only
1/2 cup to 3/4 cup plain cream cheese, softened
1 to 2 cloves garlic, finely minced
1T olive oil
2 t sherry
1 to 2 drops hot sauce, optional
Vegetable oil for cooking
1. Heat olive oil over low heat. Add the garlic and lightly saute. Do not let the garlic burn, just let it infuse for about 2 minutes. Add the shrimp and cook for two minutes. Add sherry and cook until sherry has evaporated, 1 to 2 minutes.
2. In a bowl combine 1/2 cup cream cheese, scallions and hot sauce. Add shrimp mixture and combine. Add hot sauce if using. Season with salt and pepper. Add more cream cheese if desired. Taste and adjust seasonings.
3. Place water in a small bowl. Lay out a few wontons skins on a dry work surface. Place one teaspoon cream cheese filling in the center of each wonton. Lightly paint each side with a bit of water. Bring sides of wonton together to make a triangle and pinch to seal. Place on a baking sheet until all wontons made.
4. Heat 2 inches oil in a heavy skillet. Once hot, add the wontons and cook until lightly golden. Flip carefully with a slotted spoon and cook until other side is lightly golden, about 3 minutes total.
5. Remove with a slotted spoon to a plate covered with paper towels to drain. Keep warm and continue with remaining wontons. Serve immediately.