Crunchy Shrimp Wontons Recipes

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FRIED SHRIMP WONTONS



Fried Shrimp Wontons image

Fried shrimp wontons - crispy wontons filled with shrimp are popular dim sum found at Chinese restaurants. Make them at home with this easy recipe!

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 30m

Number Of Ingredients 8

8 oz. (226 g) shelled and deveined raw shrimp
12 pieces wonton wrappers
oil, for deep-frying
4 tablespoons mayonnaise, for dipping
1/4 teaspoon salt
1/2 teaspoon fish sauce
1 teaspoon sesame oil
3 dashes ground black pepper

Steps:

  • Cut 2/3 of the shrimp into small pieces. Mince the remaining 1/3 of the shrimp into ground shrimp. Combine the shrimp with all the Seasoning ingredients together. Stir to mix well.
  • Assemble the shrimp wontons by placing a piece of the wonton wrapper on a flat surface. Spoon about 1 tablespoon of the shrimp filling on the middle of the wrapper. Do not overfill.
  • Fold to form a tri-angle shape. Using the thumbs and index fingers of both hands, press and squeeze both sides of the wonton towards to the center to form the folds. Make sure the wontons are sealed tightly. Place the wrapped wontons on a floured surface or baking sheet.
  • Heat 2 to 3 inches of the oil in a wok or small stockpot to 350°F (176°C) for deep-frying. Gently drop the shrimp wontons into the oil and deep-fry in batches until they turn golden brown. Dish out with a strainer or slotted spoon, draining the excess oil with paper towels. Serve warm with the mayonnaise.

Nutrition Facts : Calories 168 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 people, Sodium 751 milligrams sodium, Sugar 1 grams sugar

SHRIMP WONTONS



Shrimp Wontons image

Shrimp wontons - easy peasy shrimp wontons recipe with shrimp, wrapped with wonton skin and boil/steam. SO easy & delicious!!!

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

12 oz. (340 g) shrimp, shelled and deveined
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
1 tablespoon chopped scallions
3 dashes ground white pepper
1 pack wonton wrapper
1 egg, beaten, for sealing wontons

Steps:

  • Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
  • Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.

Nutrition Facts : Calories 256 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 470 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 people, Sodium 2503 milligrams sodium, Sugar 2 grams sugar

CRISPY SHRIMP WONTONS



Crispy Shrimp Wontons image

Make and share this Crispy Shrimp Wontons recipe from Food.com.

Provided by teresas

Categories     < 60 Mins

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

24 wonton wrappers (3 inch)
2 tablespoons vegetable oil
1/2 cup chive & onion cream cheese (from 8-oz container)
5 ounces baby shrimp, cooked and well drained
1/4 cup chinese plum sauce
1 tablespoon fresh chives, chopped

Steps:

  • Heat oven to 375°F Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
  • Bake 5 to 8 minutes or until golden brown and crisp.
  • Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top with 3 to 5 shrimp.
  • Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.

Nutrition Facts : Calories 62.7, Fat 3, SaturatedFat 1.1, Cholesterol 18.5, Sodium 134.3, Carbohydrate 6.3, Fiber 0.2, Sugar 0.2, Protein 2.5

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE



Crunchy Shrimp Wontons With Green-Onion Dipping Sauce image

Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!

Provided by cookiedog

Categories     < 60 Mins

Time 45m

Yield 24 wontons

Number Of Ingredients 14

1 cup low sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus
24 sprigs fresh cilantro, leaves and tender stems
1 tablespoon lemon zest
2 tablespoons minced fresh ginger, plus
2 teaspoons minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
vegetable oil (for frying)
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onions

Steps:

  • In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
  • Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
  • Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
  • Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
  • In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.

Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7

CRUNCHY SHRIMP WONTONS



CRUNCHY SHRIMP WONTONS image

Categories     Appetizer

Number Of Ingredients 12

1 C low sodium soy sauce
1/3 C coarsely chopped fresh cilantro, plus leaves and tender stems from 24 springs
1 TBSP lemon zest
2 TBSP plus 2 TSP minced fresh ginger
2 TBSP toasted sesame oil
24 large shell0on shrimp (20-24 per lb)
Vegetable oil for frying
24 square sonton wrappers
1/4 C orange juice
3 TBSP lemon juice
2 TBSP orange marmalade
3 TBSP finely chopped green onion

Steps:

  • In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger and 1 tablespoon sesame oil. Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels, and pat dry. Pour oil into a deep, heavy pot to a depth of 3" and heat to 375F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal. Preheat oven to 200% and put a shallow rack in a baking pan. When oil reaches 375F, fry wontons in several batches so as not to crowd them, flipping midway through coooking, until medium golden brow, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excell oil, and transfer to baking pan; keep warm in oven. In a small bowl, whisk together 1/2 cup so sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.

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