FRIED SHRIMP WONTONS
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
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
CRISPY EGG NOODLE-WRAPPED SHRIMP
Provided by Jamika Pessoa
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the shrimp: Pat the shrimp dry thoroughly with a paper towel and place in a large bowl. Toss the shrimp with the hot sauce and onion powder.
- Coat a large saute pan with cooking spray and place over medium heat. Add the shrimp to the pan and cook, being careful not to brown or overcook, until opaque, 1 to 2 minutes on each side. Set aside the shrimp and let cool.
- Starting at the top of each shrimp, wrap 6 to 8 strands of noodles around the shrimp until reaching the tail (do not wrap the noodles too tightly). Tuck in any loose ends.
- Add enough oil to fill a small saucepot halfway. Heat the oil over medium-high heat to 350 to 375 degrees F. Gently lower the shrimp into the oil with a slotted spoon. Fry in batches until the noodles are crispy and light golden brown, 30 seconds to 1 minute. Drain the shrimp on a paper towel or cooling rack.
- For the sweet soy dipping sauce: Whisk together the soy sauce, honey and scallions in a small bowl. Serve on the side with the shrimp.
- For the spicy chili aioli: Whisk together the mayonnaise, sweet chili sauce, hot sauce and vinegar in a small bowl. Serve on the side with the shrimp.
BAKED SHRIMP WONTONS
These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.
Provided by MAUREENVANCOUVER
Categories Appetizers and Snacks Seafood Shrimp
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
- Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
- Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 17.1 g, Cholesterol 57.4 mg, Fat 17.7 g, Fiber 1 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 338 mg, Sugar 0.8 g
CRISPY WONTONS
Wontons are easy to make, and the distinctive Asian flavors of the pork filling make them an appetizer everyone will crave.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 10
Number Of Ingredients 10
Steps:
- Combine pork, water chestnuts, green onions, soy sauce, cornstarch, salt and ginger in medium bowl; mix well. Place 1/2 teaspoonful pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten 1 corner with water. Overlap opposite corner over moistened corner; press together firmly.
- Heat oil in wok or large saucepan over medium-high heat to 375 degrees F. Deep-fry wontons, a few at a time, 2 to 3 minutes, or until brown and crispy. Drain on paper towels. Serve warm with ketchup and mustard or sweet & sour sauce, as desired.
CRISPY SHRIMP WONTONS
Looking for crispy seafood appetizers? Then check out these baked shrimps topped with plum sauce and chives - ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
WONTON WRAPPED SHRIMP
Make and share this Wonton Wrapped Shrimp recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
- Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan or wok for frying. A wok requires oil. Pour oil about 1 inch deep.
- Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal (point facing towards you). Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
- Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
- Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in - if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels.
- Serve immediately either as or with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour.
Nutrition Facts : Calories 621.3, Fat 56.4, SaturatedFat 7.6, Cholesterol 82.3, Sodium 697.7, Carbohydrate 21.3, Fiber 0.6, Sugar 2.4, Protein 8.5
STICKY CRISPY ORANGE SHRIMP
The inspiration for this recipe is a dish called orange chicken that the family loves from their favorite take-out restaurant in Tulsa. Here the chicken has been substituted with shrimp, a perfect vehicle for citrus flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
- For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
- Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.
CRISPY WON TON WRAPPED SHRIMP
Make and share this Crispy Won Ton Wrapped Shrimp recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Chinese
Time 2h35m
Yield 20 shrimp, 5-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine Shrimp,oil and garlic in a bowle. Toss, Cover and refrigerate for 2 hours.
- Place the won ton wrappers on a work surface and cover with a damp kitchen towel ( I never do this but it must help lol).
- Working with one wrapper at a time, brush the edges of the wrapper with the beaten egg.
- Place a shrimp diagonally across the center.
- Fold the wrapper around the shrimp and secure with a chive, trimming off the excess.
- Continue until finished placing under damp towle if desired.
- Heat oil in large wok or other deep fryer until it reaches 375°F.
- Working in batches deep fry the shrimp until golden 1 to 2 minutes.
- Remove with slotted metal utensil and drain on paper towles.
- Server hot with your favorite dipping sauce.
Nutrition Facts : Calories 276.4, Fat 8.9, SaturatedFat 1.5, Cholesterol 215.4, Sodium 363, Carbohydrate 20, Fiber 0.6, Sugar 0.1, Protein 27.2
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