Crispy Shrimp Wontons With Sweet And Sour Dipping Sauce Recipes

SHRIMP WONTONS WITH SWEET SAUCE

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.

CRISPY SHRIMP WONTONS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For Sauce: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire sauce and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, stir in pineapple and cilantro. Season with salt and pepper. Can be made 1 day ahead, rewarm before serving. Wontons: Line two large baking sheets with plastic wrap. Place everything but egg white and wrappers in bowl and mix. Place wonton on working surface, brush egg white along edges. Drop 1 rounded tsp of stuffing in center and fold wonton in half, pressing edges to seal. Place on baking sheet. Preheat oven to 300 (for keeping wontons warm after cooking if your guests don't just eat them immediately like ours did). Pour enough oil into heavy skillet to reach depth of 1/2 inch or deeper. Fry wontons, 4-6 at a time, until filling is cooked and wrapper is brown and crisp, about 1-2 minutes a side. Serve with dipping sauce.

WONTONS WITH SWEET-SOUR SAUCE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE

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.

CRISPY SHRIMP WONTONS

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 each 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.

CRISPY SHRIMP WONTONS WITH SWEET-AND-SOUR DIPPING SAUCE

Steps:

• FOR SAUCE: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire, and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat; mix in pineapple and cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) FOR WONTONS: Line 2 large baking sheets with plastic wrap. Place sausage in large bowl. Mash with back of fork to break into small pieces. Mix in shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt and pepper. Place 1 wonton wrapper on work surface; brush with egg white. Place 1 rounded teaspoonful filling in center. Fold wrapper in half, forming triangle; press edges to seal. Place on prepared sheets. Repeat until all filling is used. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 300. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over medium-high heat. Fry wontons, 4 at a time, until filling is cooked and wrapper is brown and crisp, about 2 minutes per side. Using tongs, carefully transfer wontons to rimmed baking sheet and keep warm in oven. Serve wontons with dipping sauce. *Available at Asian markets or in the refrigerated deli section of many supermarkets.