Best Shrimp On Wonton Crackers With Slaw Recipes

Wonton Wrapped Shrimp image

Provided by gailanng

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

15 large raw shrimp (with tails on or off)
15 wonton wrappers
1 -2 cup oil, for high-heat frying
1 egg, beaten
3 -4 garlic cloves, minced
1/4 cup fresh cilantro leaves, minced fine (important to mince finely)
2 teaspoons fish sauce or 2 teaspoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
3/4 teaspoon dried crushed chili or 1 -2 teaspoon chili sauce
Thai sweet chili sauce (Mae Ploy)
cornstarch

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.

Nutrition Facts : Calories 621.3, Fat 56.4, SaturatedFat 7.6, Cholesterol 82.3, Sodium 697.7, Carbohydrate 21.3, Fiber 0.6, Sugar 2.4, Protein 8.5

Smoky Shrimp Slaw image

Provided by Aaron McCargo Jr.

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

1/2 pound bacon
1/4 head white cabbage, cored and shredded
1/4 head purple cabbage, cored and shredded
3 celery stalks, sliced thin
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
3 tablespoons olive oil
1 tablespoon chopped garlic
1 lemon, juiced
1 tablespoon smoked paprika
2 pounds shrimp (21 to 25) peeled and deveined
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup olive oil
1/4 cup cider vinegar
1 teaspoon dry mustard
1 tablespoon cayenne pepper
1 teaspoon coarse sea salt
1 teaspoon coarsely ground black pepper
1 teaspoon chopped garlic

Steps:

Preheat the oven to 400 degrees F.
Arrange the bacon strips on top of a grill rack on a baking sheet. Bake until crispy, about 10 to 12 minutes. Remove from the oven and reserve.
In a large bowl, add the cabbages, celery, green onion and parsley. Toss together and set aside.
In a medium bowl, add the olive oil, garlic, lemon juice, the smoked paprika and the shrimp.
In a large saute pan over medium-high heat, add the shrimp. Saute, tossing frequently, until the shrimp are cooked through, about 4 to 5 minutes. Remove from heat and allow to cool.
In a blender, add the mayonnaise, sour cream, olive oil, cider vinegar, mustard, cayenne, salt, pepper and garlic and blend together until smooth. Add the mixture to the bowl with the cabbage. Stir in the crumbled bacon and the shrimp and serve.