Wonton Wrapped Shrimp Food

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.

CHINESE SHRIMP WONTON

Steps:

• Mash green onion and ginger in a bowl with water. Mix in pork, 2 tablespoons rice wine, soy sauce, 2 teaspoons salt, sesame oil, and white pepper.
• Combine shrimp, 1 tablespoon rice wine, 1 teaspoon salt, mushrooms, and celery in a bowl. Add to the pork mixture; stir until filling is well combined.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 tablespoon of the pork-shrimp filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal.
• Bring the chicken stock to a rolling boil. Add wontons and cook until they float to the top, about 5 minutes.

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.

COCONUT SHRIMP WONTONS

Steps:

• Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl.
• Place about 2 teaspoons shrimp mixture onto one corner of one wonton wrapper; moisten edges with water.
• Fold in half to form triangle; press firmly to seal.
• Repeat with remaining won ton wrappers and shrimp mixture.
• Pour oil into large skillet to 1/4-inch depth.
• Heat over high heat for 1 minute.
• Fry wontons for about 30 seconds on each side or until light golden brown.
• Remove from skillet; drain.
• Combine remaining cocktail sauce and honey in small bowl and serve with wontons.