Best Crispy Shrimp Wontons Recipes

CRISPY SHRIMP WONTONS WITH SWEET-AND-SOUR DIPPING SAUCE

Steps:

• FOR SAUCE: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire, and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat; mix in pineapple and cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before serving.) FOR WONTONS: Line 2 large baking sheets with plastic wrap. Place sausage in large bowl. Mash with back of fork to break into small pieces. Mix in shrimp, water chestnuts, mushrooms, green onion, soy sauce, salt and pepper. Place 1 wonton wrapper on work surface; brush with egg white. Place 1 rounded teaspoonful filling in center. Fold wrapper in half, forming triangle; press edges to seal. Place on prepared sheets. Repeat until all filling is used. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate.) Preheat oven to 300. Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over medium-high heat. Fry wontons, 4 at a time, until filling is cooked and wrapper is brown and crisp, about 2 minutes per side. Using tongs, carefully transfer wontons to rimmed baking sheet and keep warm in oven. Serve wontons with dipping sauce. *Available at Asian markets or in the refrigerated deli section of many supermarkets.

CRISPY SHRIMP WONTONS

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.

CRISPY THAI PORK AND SHRIMP WONTONS | RECIPES | WW USA

Steps:

• Preheat oven to 400ºF.
• In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
• Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
• Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
• Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
• Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 1 wonton and a scant teaspoon sauce per serving.

CRISPY SHRIMP WONTONS WITH SWEET AND SOUR DIPPING SAUCE

Steps:

• For Sauce: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire sauce and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, stir in pineapple and cilantro. Season with salt and pepper. Can be made 1 day ahead, rewarm before serving. Wontons: Line two large baking sheets with plastic wrap. Place everything but egg white and wrappers in bowl and mix. Place wonton on working surface, brush egg white along edges. Drop 1 rounded tsp of stuffing in center and fold wonton in half, pressing edges to seal. Place on baking sheet. Preheat oven to 300 (for keeping wontons warm after cooking if your guests don't just eat them immediately like ours did). Pour enough oil into heavy skillet to reach depth of 1/2 inch or deeper. Fry wontons, 4-6 at a time, until filling is cooked and wrapper is brown and crisp, about 1-2 minutes a side. Serve with dipping sauce.

CRISPY SHRIMP WONTONS

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.