Shrimp Wonton With Noodles Recipes

BAKED SHRIMP WONTONS

Baked Shrimp Wontons image

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

Ingredients

cooking spray
12 wonton wrappers
1 cup peeled and deveined shrimp
½ cup diced water chestnuts
⅓ cup mayonnaise
¼ cup chopped green onion, divided
2 teaspoons sesame oil
½ teaspoon finely chopped fresh ginger
salt to taste

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

WONTON NOODLE SOUP

Wonton Noodle Soup image

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 pound shrimp, peeled, deveined and finely diced
1/2 pound ground pork
Kosher salt and freshly ground black pepper
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
16 wonton wrappers
1 large egg, beaten
2 quarts cold water
2 to 3 ounces low-sodium chicken base
One 1-inch piece ginger, thinly sliced
2 cloves garlic, smashed
3 scallions, smashed and cut into 2-inch pieces
3 whole black peppercorns or a pinch of freshly ground black pepper
1 teaspoon oyster sauce
2 to 3 drops sesame oil
1/2 to 1 teaspoon kosher salt
Kosher salt
4 ounces noodles, such as spaghetti or dried instant ramen
2 scallions, thinly sliced
2 tablespoons cilantro leaves

Steps:

For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.

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