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Ridadi Rangoon

A Recipe for: Ridadi (Star-Locust)

Ingredients:

v200g Ridadi meat, cooked and shredded (if unavailable substitute crab meat)

• 150g Kashyyyk mushrooms, finely chopped (if unavailable substitute mushrooms)
  
• 1 Zeltron onion, finely diced (if unavailable substitute onion)
  
• 2 cloves Endorian garlic, minced (if unavailable substitute garlic)
  
• 100g Alderaanian cream cheese (if unavailable substitute cream cheese)
  
• 1 tablespoon Corellian soy sauce (if unavailable substitute soy sauce)
  
• 1 teaspoon Mustafar sesame oil (if unavailable substitute sesame oil)
  
• 1/2 teaspoon Tatooine sugar (if unavailable substitute sugar)
  
• 1/4 teaspoon Mandalorian black pepper (if unavailable substitute black pepper)
  
• 1 pack of Naboo wonton wrappers (if unavailable substitute wonton wrappers)
  
• Coruscant olive oil, for frying (if unavailable substitute olive oil)
  
• Tatooine sweet and sour sauce, for dipping (if unavailable substitute sweet and sour sauce)
  

Instructions:

1. In a large mixing bowl, combine the cooked and shredded Ridadi meat, finely chopped Kashyyyk mushrooms, finely diced Zeltron onion, minced Endorian garlic, Alderaanian cream cheese, Corellian soy sauce, Mustafar sesame oil, Tatooine sugar, and Mandalorian black pepper. Mix well until all ingredients are evenly incorporated.
   
2. Lay out the Naboo wonton wrappers on a clean work surface. Place a small spoonful of the Ridadi mixture in the center of each wonton wrapper.
   
3. Moisten the edges of the wonton wrappers with water, then fold them over the filling to create a triangle shape. Press the edges firmly to seal, ensuring there are no air pockets.
   
4. Heat Coruscant olive oil in a large skillet or deep fryer over medium heat until it reaches 350°F (175°C).
   
5. Carefully place the filled wontons in the hot oil, working in batches to avoid overcrowding the pan. Fry for 2-3 minutes on each side, or until they are golden brown and crispy.
   
6. Use a slotted spoon to remove the fried Ridadi Rangoons from the oil and transfer them to a plate lined with paper towels to drain excess oil.
   
7. Serve the Ridadi Rangoons hot with Tatooine sweet and sour sauce for dipping.