Crispy Shrimp Won Tons

Name: Crispy Shrimp Won Tons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1/2 lb shrimp; 1/4 cup green onion, chopped; 2 tablespoons onions, minced; 1 tablespoon carrot, minced; 1 tablespoon cilantro, chopped; 2 tablespoons shoyu; 1 tablespoon sesame oil; 2 eggs; 1 1/2 tablespoons cornstarch; 1 egg; 32 wonton wrappers; 3 cups oil, for deep frying; 1 1/2 cups mayonnaise; 2 tablespoons honey; 1 1/2 tablespoons wasabi powder; 1 tablespoon sesame oil; 1 tablespoon sesame seeds (black or white); 1 teaspoon shoyu

Submitted by MsPia

"Recipe by Sam Choy"

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Ready In:: 1hr
Ingredients:: 18
Serves:: 6-8

ingredients

¹⁄₂ lb shrimp
¹⁄₄ cup green onion, chopped
2 tablespoons onions, minced
1 tablespoon carrot, minced
1 tablespoon cilantro, chopped
2 tablespoons shoyu
1 tablespoon sesame oil
2 eggs
1 ¹⁄₂ tablespoons cornstarch
For Deep Frying
1 egg
32 wonton wrappers
3 cups oil, for deep frying
Honey Wasabi Aioli
1 ¹⁄₂ cups mayonnaise
2 tablespoons honey
1 ¹⁄₂ tablespoons wasabi powder
1 tablespoon sesame oil
1 tablespoon sesame seeds (black or white)
1 teaspoon shoyu

directions

Peel and devein the shrimp. Chop them very fine. Chop the green onions, peel and mince the onion. Peel and mince the carrots; chop the cilantro. Crack the eggs into a bowl and whisk to mix.
Put the chopped shrimp, green onion, onion, carrot, cilantro, shoyu, sesame oil, 2 eggs and cornstarch in a bowl and mix well. Set the shrimp mixture aside.
To make egg wash, crack 1 egg into a bowl and add 1 tablespoon water; whisk well. Set the bowl of egg wash on the counter next to the stack of wonton wrappers and the bowl of shrimp poke.
Using a teaspoon, place ½ teaspoon of shrimp poke in the center of 1 wonton wrapper. Brush egg wash on two adjoining edges of the wrapper and fold it over, forming a triangle. Crimp the edges of the wonton with a fork. Repeat until you have filled all the wonton wrappers.
Heat oil in a deep fryer or heavy pot to 350 degrees. Deep fry the wontons until they are golden brown. Remove from the oil and drain on paper towels. You will probably have to do this in several batches. Do not crowd the oil.
Dip in honey wasabi aioli to serve.
For the honey wasabi aioli, whisk or blend all ingredients. Refrigerate.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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