Cajun Alligator Rangoons With
Southern Comfort Peach Sauce

Serves 8 - Preparation :30 Cook :09 Stand :06 Total :45

My sons, Donny and Bradley, are not known as culinary adventurous people. Not only do they shovel these down, they insist on making them as well. The next time you have a party, set up a make-your-own rangoon station. It will be a big hit!!

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Ingredients

1 ounce Paul Prudhommes Blackened Redfish Magic
1 pound alligator
3 tablespoons safflower oil
16 ounces cream cheese, softened
2 scallions, chopped
2 tablespoons red pepper, finely diced or diced pimento
1 cup SOUTHERN COMFORT PEACH SAUCE
1 package wonton wrapper
cornstarch

Instructions

Toss alligator meat in seasoning to coat. Heat safflower oil on high until skillet is HOT. Place the seasoned alligator in the
skillet and reduce heat to medium. Saute until seasonings are well browned but not burned, turning often for about 5-7 minutes. Alligator meat should be firm to the touch. Remove from the pan, cool for 10 minutes and chop into small dice.

In a bowl, combine softened cream cheese, scallions, red pepper, and the diced alligator. Mix well.

Place a wonton wrapper on a clean dry surface and top with a rounded teaspoon of the filling in the center. Dip your fingers in water and wet the edges of the wonton to help seal it. There are several methods of folding the wonton. Choose your favorite or use one of ours:

A. Bring 4 edges of the wonton to the center and pinch together. Seal sides and fold over the edges. It will look like a pinwheel. OR....

B. Place the wonton on surface, corners facing up, down, right, and left. Top with filling, and wet the edges with water. Bring top corner to bottom corner (forms a triangle). Press to seal. Moisten left side and bring right side up to meet it. Press to seal.

C. Roll them up like an eggroll. Place wonton on a plate that has been dusted with cornstarch to prevent sticking. Deep fry wonton until golden brown and crispy. Drain on a paper towel. Serve on lettuce leaf with warm peach sauce.

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