CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE
Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!
Provided by cookiedog
Categories < 60 Mins
Time 45m
Yield 24 wontons
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
- Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
- Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
- Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
- In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.
Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7
SHRIMP WONTONS WITH SWEET SAUCE
Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)
Provided by 2Bleu
Categories < 30 Mins
Time 30m
Yield 30 Wontons, 10 serving(s)
Number Of Ingredients 21
Steps:
- WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
- SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
- Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
- Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
- Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
- If freezing, thaw to room temperature before frying.
JUMBO SHRIMP ROLLS WITH A SWEET SOY SAUCE
These crisp, golden-fried little mouthfuls are packed with flavor and served with a hot-and-sweet soy dip -- perfect to stimulate appetites at the start of a meal, or as a tasty hot snack.
Provided by CHILI SPICE
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
- To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
- Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
- Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
- Serve with the dip.
- TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.
Nutrition Facts : Calories 233.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 173.1, Sodium 1368.4, Carbohydrate 22.3, Fiber 0.8, Sugar 1.8, Protein 28.7
WONTON WRAPPED SHRIMP
Make and share this Wonton Wrapped Shrimp recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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
GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE
I came up with this recipe when my daughter grew a beautiful jalapeno plant last summer. I already had cilantro in the garden, so it seemed like a great combination for a tasty sauce. -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.
Nutrition Facts : Calories 208 calories, Fat 10g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 615mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
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TASTY SHRIMP WONTON SOUP WITH CILANTRO - VICTORIA …
From victoriahaneveer.com
Cuisine ChineseCategory SoupServings 6Total Time 45 mins
- First make your broth. Add the bunch of cilantro, 2 of the green onions (cut into thirds), the garlic, ginger, soy sauce, red pepper flakes and sesame oil to a box of chicken broth and let it simmer for 20 minutes on the stove. Strain the stock.
- Pulse half a pound (500g) of the shrimp in a food processor and reserve the remainder. If you don’t have a food processor, finely chop it with a knife. Add the soy sauce, sesame oil, ginger or cilantro to the minced shrimp to make the filling.
- Divide the filling between the wonton wrappers, using about a tablespoon of filling per wrapper. Fold the filled wonton wrappers into triangles, using a water-moistened finger to seal the edges, then fold the pointy sides down and glue them together using a wet finger.
- Drop 6 wontons at a time into boiling water for a few minutes, until they are translucent and flexible. Add the whole reserved shrimp too. They will turn pink when they are done. Carefully remove the wontons and shrimp with a slotted spoon.
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- Fill a small bowl with cold water. Take a wonton skin and place it diagonally facing you (so it's a diamond shape). Place 1 teaspoonful of shrimp mixture in the center of the wonton skin. Rub a little water along the sides of the wonton and fold them up to seal; it should be in a triangle shape. (You can preassemble and place the wontons in single layers separated by waxed paper on a cookie sheet; cover and refrigerate until you're ready to cook; up to 24 hours ahead. Bring wontons to room temperature before cooking.
- Heat the oil in a large skillet over medium-high heat until hot. (To test: Place a thin slice of scallion into the hot oil; it should sizzle immediately.) Place the wontons a few at a time in the hot oil and cook about 1 to 2 minutes on each side, depending on how hot the oil is, or until golden brown. (Test one to make sure the shrimp filling is cooked through, and gauge cooking time accordingly.)
- Remove wontons with a metal slotted spoon and place on a paper towel to absorb excess grease. Serve hot.
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