Shrimp On Wonton Crackers With Slaw Recipes

BAKED SHRIMP WONTONS

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.

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.

SMOKY SHRIMP SLAW

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
• In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
• In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
• In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
• In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.

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.

WONTON WRAPPED SHRIMP

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.