AMAZING SHRIMP WONTONS

AMAZING SHRIMP WONTONS

Everyone loves a good, crispy wonton dipped in ketchup, soy sauce and a little hot sauce for a nice kick. In this recipe, I am using a savory shrimp filling perfectly seasoned with scallions, garlic, ginger and sesame oil. The pimento peppers are optional but adds a little Caribbean flair to these delicious snacks.

Served along with the ketchup based dipping sauce, it is a wonderful appetizer or snack to serve to hungry kids or at bbq’s, parties or other get togethers.

To eliminate prep time, I use the food processor to make the shrimp filling.

You can substitute the shrimp with ground chicken, beef, lamb or pork.

Makes about 4 dozen

 

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Amazing Shrimp Wonton

Everyone loves a good, crispy wonton dipped in ketchup, soy sauce and a little hot sauce for a nice kick. In this recipe, I am using a savory shrimp filling perfectly seasoned with scallions, garlic, ginger and sesame oil. The pimento peppers are optional but adds a little Caribbean flair to these delicious snacks. Served along with the ketchup based dipping sauce, it is a wonderful appetizer or snack to serve to hungry kids or at bbq’s, parties or other get togethers. To eliminate prep time, I use the food processor to make the shrimp filling. You can substitute the shrimp with ground chicken, beef, lamb or pork.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack, Soup
Cuisine: Caribbean, Chinese, Trinidadian
Keyword: shrimp wonton, wonton
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 12
Calories:

Equipment

  • Food processor
  • Pot for frying
  • Slotted spoon

Ingredients

Filling

To Fry:

Dipping Sauce

Instructions

Make Filling:

  • In a food processor, add scallions, garlic, ginger and hot pepper or pimento, if using. Process until fine. Add shrimp and pulse until finely chopped(but not a paste), about 20 times. Mix in salt, sugar(if using), black pepper and sesame oil.

To fill:

    Place wonton wrappers on a dry counter or cutting board (I do several at a time). Meanwhile, cover the remaining wrappers with a wet paper towel to prevent them from drying out and cracking. Add a scant teaspoon of shrimp filling in the middle of each wrapper. If you place too much it will not seal or wrap properly.

      To wrap:

      • Dip fingers in water and brush water around the edges of the wrapper. Fold to form a triangle, press firmly to seal—keeping the filling in the middle. Cross the edges of the base of the triangle, push down center while pulling the ends up the front to form a boat. Place on an oiled tray. Cover with a slightly moist paper towel.
      • Repeat with the remaining wrappers and filling. I like wrapping them all before frying so I can fully concentrate on the frying to prevent any mishaps.

      Fry

      • Heat oil in a medium pot—wide enough to fit about 5 wontons spaciously. When hot, add 5 wontons and cook until golden brown, flip over when brown and cook the other side. Using a slotted spoon, remove the wontons from the oil. Drain the excess oil on the side of the pot and place on paper towels in a single layer. Repeat with the remaining wontons.
      • Serving hot with dipping sauce.

      Video



      5 from 1 vote (1 rating without comment)

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