Super Shrimp Wontons
"I made these for the Super Bowl Party we attended. The won-tons attended the game but were not available for comment after halftime as they had mysteriously vanished."
- Ready In:
- 55mins
- Ingredients:
- 21
- Yields:
-
50 wontons
- Serves:
- 50
ingredients
- 30 raw shrimp, large
- 1 egg
- 2 teaspoons ginger, fresh, grated
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1 teaspoon ground pepper, to taste
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 cup broccoli, slaw chopped
- 1⁄4 cup celery, diced
- 2 tablespoons red onions, diced
- 2 tablespoons sesame seeds
- 20 garlic-flavored croutons, crushed into crumbs
- 2 tablespoons wheat germ
- 2 teaspoons rice wine vinegar
- 1 teaspoon salt
- 1 teaspoon ground pepper, to taste
- 50 wonton wrappers
- 1⁄4 cup vegetable oil, for frying
directions
- Make sure shrimp are veined and cleaned, remove all shells; chop the shrimp meat up. Mix together first 10 ingredients (Shrimp through Garlic Powder) to make a shrimp marinade. Remember to dice the shrimp up small as this will make packing the won-tons easier. Marinade for about 30 minutes.
- Mix together the next 9 ingredients (Broccoli-Slaw through Pepper) to create the slaw mix. Broccoli-Slaw comes shredded but remember to chop it up smaller; also really dice the onions, celery and croutons (crushed) up so they will be easy to pack into the won-tons.
- After the shrimp has marinaded for 30 minutes mix both shrimp and slaw bowls together. Stir.
- Lay out the won-tons and carefully spoon a little of the stuffing mixture into each wrapper, about 1/2 tablespoon per won-ton. Don't over stuff them. Brush all of the the won-ton edges with water or egg white to seal them. Fold square wrapper into a triangle and carefully press the edges. Now pull the bottom 2 forks together to finish the won-ton (there are directions on folding inside most won-ton packaging). Make sure the edges are not open or leaking stuffing or the won-ton will fall apart while cooking. Set aside rare won-tons on a plate as you finish folding the other wrappers, they will stiffen up and be easier to handle in a few minutes.
- Heat oil on med high in a large pan. Fry batches of won-tons in oil for about 2 minute per side, you will see them brown up, flip to the other side and remove when done. Dry the won-tons on paper towels. Serve Warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I learned how to cook through divine miraculous osmosis. When my mother (a great cook) tried to teach me anything I always ran the other way.
However when I moved away to college it wasnt long until Thanksgiving rolled around. I was hungry and far from home. I decided I would make dinner for all 8 roomates! I called home and asked mom what temperature a 20 pound turkey needed to be cooked at and for how long. She laughed at me. Snubbed I continued with what I remembered from afar. BTW that bird was awesome! Bolstered by that initial success I have soldiered on - through many cooking tragedies and some fantastic mistakes too.
Once a secret closet chef I have stepped out into the open and am happy to share and learn. I love to make new things and attempt recipies I once considered impossible. With my love at my side and his suspicious tasting habits I manage to hold down the stove. :)
I am teaching myself how to pickle right now. Amazingly, my first batch of dilled beans came out great. Mom won a blue ribbon in the fair for pickles once. I must have gotten the genes along with the blessing of cooking osmosis.
