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
EASY FRIED WONTONS (WITH SHRIMP OR TOFU)
These fried wontons are the perfect party food. They're easy to make and can also be made vegetarian/vegan so everyone can enjoy them.
Provided by Darlene Schmidt
Categories Appetizer
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Drain tofu and slice into very small cubes to equal 1 cup.
- Place in a bowl and add the green onion, hoisin, and sugar. Gently stir to combine.
- Thaw and drain if using frozen shrimp.
- Place in a bowl and add the green onion, hoisin, and sugar, stirring to combine.
- Using a cutting board or another clean surface, lay out 6 wonton wrappers at a time. You will also need 1/2 cup water and a pastry brush if you have one (otherwise you can use your fingers). Wet the outside borders of each wrapper.
- Place a little filling (about 3/4 teaspoons) in the center of each wrapper.
- Fold wrapper in half to create a triangle with the filling inside its base. Press sides together.
- You can fry them up like this or continue folding by bringing the two outside corners of the triangle together, overlapping them a little and securing with a little water. They should be able to stand up, like artfully folded serviettes.
- Place oil in a small to medium frying pan (oil should be at least 3/4- to 1-inch deep). Turn heat to high and don't leave the stove. Wait until you see squiggly lines forming on the bottom of the pan.
- Shortly after this, test the readiness of the oil by dipping the corner of a wrapper into the oil. If it begins to fry, oil is hot enough; if not, wait a minute longer.
- Place wontons in the hot oil and fry, turning until all sides are light golden brown.
- Remove from heat and set on a paper towel or clean kitchen towel to drain. Continue until all the wontons are fried.
- Serve with your choice of homemade Thai sweet chili sauce , store-bought Thai chili sauce, or sweet and sour sauce .
- Enjoy!
Nutrition Facts : Calories 516 kcal, Carbohydrate 54 g, Cholesterol 8 mg, Fiber 3 g, Protein 20 g, SaturatedFat 3 g, Sodium 558 mg, Sugar 3 g, Fat 25 g, ServingSize 4 Wontons (4 Servings), UnsaturatedFat 0 g
SAUSAGE AND SHRIMP FRIED WONTONS
Steps:
- Heat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper.
- To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags).
- To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer
SHRIMP WONTONS WITH SWEET SAUCE
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
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.
SHRIMP RANGOON
Simple and tasty side dish.
Provided by ChristineD
Categories Appetizers and Snacks Seafood Shrimp
Time 23m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Mix cream cheese, shrimp, onion, garlic powder, and pepper together in a bowl. Place a spoonful of cream cheese mixture onto each wonton. Dampen the edges of wontons with water; fold edges over the filling and press together to seal.
- Place wontons in the hot oil; fry until golden brown, about 3 minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 38.6 g, Cholesterol 83.7 mg, Fat 16 g, Fiber 1.3 g, Protein 13.1 g, SaturatedFat 8.7 g, Sodium 519.2 mg, Sugar 0.3 g
MOM'S WONTON
I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.
Provided by edna
Categories Appetizers and Snacks Pastries
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, cook the ground pork over medium heat until no longer pink.
- In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
- Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
- Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.
Nutrition Facts : Calories 373.7 calories, Carbohydrate 45.7 g, Cholesterol 117.4 mg, Fat 8.3 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 2.5 g, Sodium 835.7 mg, Sugar 0.4 g
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- In a large nonstick saucepan, preheat about 4-inches(10 cm) of vegetable oil over medium heat until 375°F (190°C).
- In a food processor, combine shrimp, green onions, ginger and soy sauce. Process until smooth.
- Transfer mixture to a bowl, cover and refrigerate for 1 hour. Spread 10 wonton skins out on work surface. Spoon shrimp mixture in the centre, dividing equally. Brush water around the shrimp to coat wonton and cover with second wonton,pressing to seal.
- Fry wontons in preheated vegetable oil, a few at a time, turning once, until golden brown(about 2-3 minutes). Drain on a plate lined with paper towel. Serve fried shrimp wontons hot.
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