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Crispy Fried Shrimp Wontons Recipe

Crispy Fried Shrimp Wontons

Crispy fried shrimp wontons filled with raw shrimp, scallions, ginger, garlic, soy sauce, and sesame oil. They fry in small batches for a deeply golden wrapper and a tender, flavorful filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Shrimp Filling and Wrappers
  • 8 ounces (225 g) Raw shrimp, peeled, deveined, and finely chopped or pulsed into a coarse paste
  • 24-30 wrappers Square wonton wrappers, about 3½ inches (9 cm) each
  • 2 scallions Scallions, very finely minced
  • 1 teaspoon Fresh ginger, grated or very finely minced
  • 1 clove Garlic, finely minced
  • 1 tablespoon Light soy sauce
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Cornstarch
  • ¼ teaspoon Ground white pepper
  • ¼ teaspoon Salt, or to taste
  • 1 egg white Egg white, optional
Sealing and Frying
  • 1-2 tablespoons Water, for sealing wrappers
  • 4-6 cups Neutral oil, such as peanut, canola, or vegetable oil
Optional Dipping Sauce
  • ¼ cup Sweet chili sauce
  • 1 tablespoon Rice vinegar or lime juice
  • 1 teaspoon Soy sauce

Method
 

Step-by-Step
  1. Pat the shrimp very dry, then chop finely or pulse briefly in a food processor until sticky but still slightly textured. Do not puree the shrimp completely.
  2. Combine the shrimp, scallions, ginger, garlic, soy sauce, sesame oil, cornstarch, white pepper, salt, and optional egg white. Mix in one direction for about 1 minute, until the filling becomes tacky.
  3. Chill the filling for 15-20 minutes if time permits. This makes it easier to portion and helps keep the wrappers from becoming soft.
  4. Place about 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water, fold into a triangle, press out air pockets, and seal firmly; bring the corners together for a traditional folded wonton shape if desired.
  5. Keep assembled wontons covered with a slightly damp towel while working. This prevents the wrappers from drying and cracking.
  6. Heat 4-6 cups of neutral oil to 350-365°F (175-185°C). Fry a few wontons at a time for about 3-4 minutes, turning once or twice, until deeply golden and crisp.
  7. Transfer the fried wontons to a wire rack or paper towels. Let the oil return to temperature before adding the next batch, then serve immediately with dipping sauce.

Notes

Use raw shrimp because it binds as it cooks and produces a more cohesive filling than pre-cooked shrimp. Avoid overfilling, press out air pockets, fry in small batches, and confirm that the filling reaches at least 145°F (63°C).