CRUNCHY SHRIMP WONTONS

CRUNCHY SHRIMP WONTONS image

Number Of Ingredients 12

1 C low sodium soy sauce
1/3 C coarsely chopped fresh cilantro, plus leaves and tender stems from 24 springs
1 TBSP lemon zest
2 TBSP plus 2 TSP minced fresh ginger
2 TBSP toasted sesame oil
24 large shell0on shrimp (20-24 per lb)
Vegetable oil for frying
24 square sonton wrappers
1/4 C orange juice
3 TBSP lemon juice
2 TBSP orange marmalade
3 TBSP finely chopped green onion

Steps:

In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger and 1 tablespoon 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. Pour oil into a deep, heavy pot to a depth of 3" and heat to 375F. 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% and put a shallow rack in a baking pan. When oil reaches 375F, fry wontons in several batches so as not to crowd them, flipping midway through coooking, until medium golden brow, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excell oil, and transfer to baking pan; keep warm in oven. In a small bowl, whisk together 1/2 cup so 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.