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
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 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 WONTONS -- WW
Recipe source: an old WW cookbook (Slim Ways with Pasta) -- serve in a bowl of chicken broth seasoned with soy sauce or solo. About 3 points/serving 1 serving is 5 won-tons.
Provided by ellie_
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare filling, chop shrimp and place in medium bowl. Stir in 1 egg white, scallions, salt, pepper, scallions, ginger and garlic.
- To assemble wontons: place wonton skins on work surface and then place 1 teaspoon of filling in the center of each skin; brush edges with remaining egg white and fold diagonally to form a triangle. Press edges to seal (if desired join the two bottom edges, one over the other, sealing with egg white or leave s triangles).
- In a pot of boiling water cook wontons for 1 minute. Remove with a slotted spoon to a serving bowl and sprinkle with soy sauce (or add to chicken broth, seasoned with soy sauce for won ton soup).
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
PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE
Steps:
- For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
- For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
- Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
- Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
- When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
- Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!
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
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
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SHRIMP WONTONS RECIPE | MYRECIPES
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- Fill a small bowl with cold water. Take a wonton skin and place it diagonally facing you (so it's a diamond shape). Place 1 teaspoonful of shrimp mixture in the center of the wonton skin. Rub a little water along the sides of the wonton and fold them up to seal; it should be in a triangle shape. (You can preassemble and place the wontons in single layers separated by waxed paper on a cookie sheet; cover and refrigerate until you're ready to cook; up to 24 hours ahead. Bring wontons to room temperature before cooking.
- Heat the oil in a large skillet over medium-high heat until hot. (To test: Place a thin slice of scallion into the hot oil; it should sizzle immediately.) Place the wontons a few at a time in the hot oil and cook about 1 to 2 minutes on each side, depending on how hot the oil is, or until golden brown. (Test one to make sure the shrimp filling is cooked through, and gauge cooking time accordingly.)
- Remove wontons with a metal slotted spoon and place on a paper towel to absorb excess grease. Serve hot.
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