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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Cilantro / Parsley Shrimp with Pasta
Creamy Cajun Shrimp and Chicken Pasta
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Amazing Shrimp Wonton
Equipment
- Food processor
- Pot for frying
- Slotted spoon
Ingredients
Filling
- 1 lb shrimp shelled and deveined
- 4 scallions
- 3 cloves garlic
- 1 inch ginger
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar optional
- 2 pimento peppers
- Hot pepper optional
To Fry:
- 1 package package wonton wrappers
- vegetable oil for frying
- water Small bowl
Dipping Sauce
- 1 cup ketchup
- 2 tablespoons soy sauce
- 1 tbs sesame oil
- 2 teaspoons sugar or to taste
- Hot sauce to taste
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.
