Shrimp Wontons With Sweet Sauce Recipes

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SHRIMP WONTONS WITH SWEET SAUCE



Shrimp Wontons With Sweet Sauce image

Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)

Provided by 2Bleu

Categories     < 30 Mins

Time 30m

Yield 30 Wontons, 10 serving(s)

Number Of Ingredients 21

1/2 lb cooked shrimp, shelled, deveined and chopped into pieces
1 green onion, chopped fine
4 water chestnuts, chopped fine
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 tablespoon oil
1/2 cup pineapple juice
1 green onion, sliced on the bias
1/2 cup peach halve in juice (or 1 very ripe peach with skin and pit removed)
2 tablespoons orange marmalade
2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon dry mustard
2 drops hot sauce (optional)
24 wonton wrappers
2 tablespoons vegetable oil, for frying

Steps:

  • WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
  • SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
  • Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
  • Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
  • Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
  • If freezing, thaw to room temperature before frying.

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