Shrimp Wonton With Sweet Mayonnaise Sauce Recipes

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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

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

SHRIMP WONTONS WITH SWEET SAUCE



Shrimp Wontons With Sweet Sauce image

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

1/2 lb cooked shrimp, shelled, deveined and chopped into pieces
1 green onion, chopped fine
4 water chestnuts, chopped fine
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon soy sauce
1 tablespoon oil
1/2 cup pineapple juice
1 green onion, sliced on the bias
1/2 cup peach halve in juice (or 1 very ripe peach with skin and pit removed)
2 tablespoons orange marmalade
2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon dry mustard
2 drops hot sauce (optional)
24 wonton wrappers
2 tablespoons vegetable oil, for frying

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.

SWEET SHRIMP WITH MAYONNAISE SAUCE



Sweet Shrimp With Mayonnaise Sauce image

Provided by Elaine Louie

Categories     side dish

Time 3h5m

Yield 2 to 4 servings, if accompanying other dishes

Number Of Ingredients 11

6 ounces medium-size shrimp, peeled and deveined
1/2 teaspoons salt
1/2 teaspoon baking powder
2 tablespoons mayonnaise
2 tablespoons condensed milk
1 tablespoon crushed pineapple, drained of juice
1 teaspoon lemon juice
3 cups corn or peanut oil
1 egg yolk
2 tablespoons cornstarch
1 tablespoon toasted sesame seeds, optional

Steps:

  • Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
  • Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
  • Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
  • Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
  • Heat the oil to 400 degrees.
  • Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
  • Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
  • Remove the shrimp and drain on paper towels.
  • Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.

CRISPY WONTON CHICKEN SALAD



Crispy Wonton Chicken Salad image

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing's low oil content - plus the addition of mayonnaise, which helps create an emulsion - means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

Provided by Eric Kim

Categories     salads and dressings, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 16

3 tablespoons rice vinegar
3 tablespoons toasted sesame oil
2 tablespoons peach or apricot preserves
2 tablespoons mayonnaise
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
Salt
8 ounces cooked chicken meat, torn into bite-size pieces (2 cups)
8 wonton wrappers (see Tip)
Vegetable oil, for frying
Salt
2 romaine hearts, coarsely chopped
4 scallions, coarsely chopped
1 packed cup coarsely chopped fresh cilantro leaves with tender stems
1 packed cup coarsely chopped fresh mint leaves

Steps:

  • Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
  • Prepare the salad: Add the chicken to the dressing and toss.
  • To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
  • Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

SHRIMP WONTON WITH SWEET MAYONNAISE SAUCE



Shrimp Wonton with Sweet Mayonnaise Sauce image

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 13

1 units wonton
20 units shrimp
2 sprigs spring onions
1 units shallots
0.5 teaspoons sesame oil
1 units salt and pepper
32 units wonton wrappers
1 units vegetable oil
1 units sauce
1 cups mayo
4 tablespoons granulated sugar
0.25 teaspoons vanilla
0.25 cups milk

Steps:

  • 1. Peel and de-vein shrimps, then dice. Combine it with the onion, shallot, oil, salt and pepper in a bowl. Cover and refrigerate for 30 minutes.
  • 2. Fill and shape wonton. Meanwhile heat oil in pan until the surface shimmer slightly. Add wontons in batches and cook until light browned, about 2 minutes. Remove wonton and place on napkin lined plate to drain oil. Serve over with sweet mayonnaise sauce.
  • 3. Make eight serving, 4 pieces each.
  • While shrimp is marinating, prepare sauce
  • 1. Combine all ingredients in a microwave safe bowl and mix thoroughly.
  • 2. Microwave on high for 2 minutes. Every 30 second, stop microwaving and stir mixture with a spoon to prevent it from overheating or separating. Continue the process until sauce is smooth and sugar has fully melted.
  • 3. Set aside to cool. When completely cooled, cover with plastic wrap and refrigerate. Serve chilled with wonton.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE



Crunchy Shrimp Wontons With Green-Onion Dipping Sauce image

Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!

Provided by cookiedog

Categories     < 60 Mins

Time 45m

Yield 24 wontons

Number Of Ingredients 14

1 cup low sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus
24 sprigs fresh cilantro, leaves and tender stems
1 tablespoon lemon zest
2 tablespoons minced fresh ginger, plus
2 teaspoons minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
vegetable oil (for frying)
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onions

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.

Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7

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