Shrimp Wontons
To know me is to know I'm obsessed with wontons. These shrimp wontons are bathed in a spicy chili-garlic oil, making it a savory and satisfying treat.
Making wontons are so satisfying and fun! You can even make them in large batches and freeze them to eat later.
How to Make Shrimp Wontons in Chili-Garlic Oil
- Add shrimp, shaoxing wine, soy sauce, and sesame oil to a blender or food processor. Pulse 2-3 times, or until shrimp is finely chopped and a paste consistency.
- Remove shrimp and add to a bowl. Add in ginger, green onions, and seasoning, and stir into shrimp to combine.
- Combine all garlic chili oil ingredients into a bowl and set aside. Taste and adjust seasoning if needed.
- Take a wonton wrapper and place roughly 2 teaspoons of the shrimp filling in the middle. Dip a finger into the beaten egg and smear all edges of the wrapper. Fold one side of the wrapper over the other side to form a rectangle. Press the top and side edges to seal. Dip your finger in the egg again and smear onto the bottom left corner edge of the wrapper. Gently twist the bottom right edge of the wrapper on top of the bottom left edge and pinch to seal. Repeat until you’ve used all of your shrimp mixture.
- Bring a large pot of water to a boil. Once water reaches a rapid boil, add in your wontons. Stir so the wontons don’t stick to the bottom. Let them boil for about 5 minutes, or until cooked through. Cut one open after 5 minutes to test.
- Drain water from the pot and add wontons to a large bowl. Pour in the sauce and toss the wontons until fully coated.
- Garnish with chopped basil and cilantro, along with a squeeze of fresh lime juice.
If you love spice you're going to love this shrimp wonton recipe! If shrimp isn't your vibe, they do well with pork and chicken, too!
- 1/2 pound medium shrimp (peeled and deveined)
- 1 green onion (finely chopped)
- 2 teaspoons ginger paste
- 2 teaspoons soy sauce
- 2 teaspoons rice wine
- 1 teaspoon sesame oil
- Cajun seasoning (to taste)
- half a lime
- wonton wrappers
- 1 egg (lightly beaten)
- 2 tablespoons garlic chili paste
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon black vinegar
- 2 tablespoons thai basil chopped (chopped)
- 1 tablespoon cilantro (chopped)
Add shrimp, shaoxing wine, soy sauce, and sesame oil to a blender or food processor. Pulse 2-3 times, or until shrimp is finely chopped and a paste consistency.
Remove shrimp and add to a bowl. Add in ginger, green onions, and seasoning, and stir into shrimp to combine.
Combine all garlic chili oil ingredients into a bowl and set aside. Taste and adjust seasoning if needed.
Take a wonton wrapper and place roughly 2 teaspoons of the shrimp filling in the middle. Dip a finger into the beaten egg and smear all edges of the wrapper. Fold one side of the wrapper over the other side to form a rectangle. Press the top and side edges to seal. Dip your finger in the egg again and smear onto the bottom left corner edge of the wrapper. Gently twist the bottom right edge of the wrapper on top of the bottom left edge and pinch to seal. Repeat until you’ve used all of your shrimp mixture.
Bring a large pot of water to a boil. Once water reaches a rapid boil, add in your wontons. Stir so the wontons don’t stick to the bottom. Let them boil for about 5 minutes, or until cooked through. Cut one open after 5 minutes to test.
Drain water from the pot and add wontons to a large bowl. Pour in the sauce and toss the wontons until fully coated.
Garnish with chopped basil and cilantro, along with a squeeze of fresh lime juice.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!