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 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
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.
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
SHRIMP WONTONS
A good friend gave me this recipe. She said they disappear from parties very fast. She was right! Really, really yummy.
Provided by Chef Doozer
Categories < 60 Mins
Time 31m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Put wontons in mini muffin tins.
- Brush lightly with butter.
- Bake at 350 degrees for 5-10 minutes, until slightly golden brown.
- Mix remaining ingredients.
- Spoon into wontons.
- Put all on a serving tray and microwave 1 minute before serving.
Nutrition Facts : Calories 71.9, Fat 3.5, SaturatedFat 2, Cholesterol 29, Sodium 112.5, Carbohydrate 5.3, Fiber 0.2, Sugar 0.2, Protein 4.6
SHRIMP ON WONTON CRACKERS WITH SLAW
Although typically used to make bite-size dumplings for wonton soup, paper-thin wonton skins can be fried into a crispy snack or baked into crackers as they are here. Topped with a citrus and ginger slaw and tender shrimp, they make an easy yet impressive party snack.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 60 dumplings; 12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Arrange wonton skins in single layer on a flat surface. Cut out circles using a 2-inch cookie cutter. Lightly coat baking sheets with sesame oil, transfer rounds to pan. Drizzle wontons with a little sesame oil, season, to taste, with salt. Bake until lightly browned, about 5 minutes. Let cool completely. The wonton crackers may be made several days ahead and stored at room temperature in an airtight container.
- Blanch the snow peas in a large pot of rapidly boiling water for 1 minute. Drain well then rinse in cold water to stop the cooking process. Julienne the snow peas, radishes, and carrots, place them in a large bowl. Add sesame seeds, mint, and ginger. Whisk together the marinade ingredients in a separate mixing bowl, pour 1/2 the marinade over the slaw, toss to coat.
- Remove the shrimp tails and discard. Split the shrimp in half lengthwise and place in a large bowl. Pour the remaining marinade over the shrimp.
- To assemble: place a small amount of snow pea slaw on wonton cracker. Top with 2 shrimp halves, cut side down. Garnish with black sesame seeds and mint before serving.
CRISPY SHRIMP WONTONS
Make and share this Crispy Shrimp Wontons recipe from Food.com.
Provided by teresas
Categories < 60 Mins
Time 35m
Yield 24 serving(s)
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 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 62.7, Fat 3, SaturatedFat 1.1, Cholesterol 18.5, Sodium 134.3, Carbohydrate 6.3, Fiber 0.2, Sugar 0.2, Protein 2.5
CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE
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
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
CREAMY CRAB AND SHRIMP WONTONS
Make and share this Creamy Crab and Shrimp Wontons recipe from Food.com.
Provided by GrandmaG
Categories Crab
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix cream cheese, green onion, bread crumbs and crab meat together.
- Add salt and pepper to taste.
- (I omit this).
- Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
- The edges will stick out.
- Add a small teaspoonful of cream cheese mixture into each cup.
- Top with 1 shrimp, and a small pinch of shredded cheese.
- Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.
CRISPY SHRIMP CUPS
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
BAKED SHRIMP WONTONS RECIPE - (4.3/5)
Provided by cwyorkiex3
Number Of Ingredients 10
Steps:
- 1.Preheat oven to 375°F. Line a large baking sheet with parchment paper. Mix the soy sauce, cornstarch, garlic powder and 1 tablespoon water in a small bowl until smooth. Set aside. 2.Heat 1 teaspoon oil in a small skillet over medium-high heat. Add the shrimp, mushrooms, carrot and onions to skillet. Cook, stirring constantly, for 1 minute. Stir in the soy sauce mixture. Cook, stirring constantly, until thickened, about 1 minute longer. Remove from heat. 3.Place 1 teaspoon of the shrimp mixture in the center of each wrapper. 4.Brush the edges with the egg white. Fold the wrappers in half to form a triangle. Press the edges to seal. 5.Brush the corners of each wonton with egg white. Pull the corners together and overlap slightly. Press to seal. Place on the prepared baking sheet. Brush with the remaining oil. Bake until crisp and golden, 15 to 20 minutes. Serve warm.
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.
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