Fried Shrimp Wontons with Water Chestnuts
Shrimp, ginger, water chestnuts and green onions are all typical Chinese ingredients and although you can use non-authentic ingredients like cheese to make wontons, it is especially nice to make authentic ones.
- Prep Time: 15 mins
- Cook Time: 2 mins
- Total Time: 17 mins
- Yield: 3 1x
- Category: Wonton
- Cuisine: Chinese
Ingredients
Scale
- 1 tablespoon vegetable oil, plus more for shallow frying
- 4 tablespoons finely chopped water chestnuts
- 2 tablespoons finely chopped green (spring) onions
- 2 tablespoons soy sauce, plus extra for dipping
- 1 tablespoon minced ginger
- ½ pound (250g) raw shrimp, shelled and finely chopped
- 1 teaspoon white sugar
- ½ teaspoon sesame oil
- ½ teaspoon chili oil
- 1 tablespoon cornstarch (cornflour) mixed with 1 tablespoon water
- 12 wonton wrappers
Instructions
- Saute the ginger and green onions in a tablespoon of oil in a wok over a moderate heat for a minute, then add the shrimp and water chestnuts and cook for another minute. Add the sugar, sesame oil, chili oil and soy sauce, and stir.
- Combine the cornstarch and water in a small bowl, then add this to the shrimp mixture. Transfer the mixture to a plate and let it cool.
- Spoon a tablespoon of filling into the center of each wonton wrapper and fold the corner over the filling, tucking the point underneath, to make triangle shapes. Pinch the wrapper around the shrimp filling to enclose it, making sure you squeeze out any air bubbles. Pull the side corners under the filling and use a little water to seal the edges.
- Put the wontons on a baking sheet and cover them with a damp cloth as you prepare the remaining ones. You can freeze them at this point for up to 2 months if you want.
- Heat a pot of oil to 375 degrees F (190 degrees C) and fry the wontons in batches for about 2 minutes or until they are golden brown. Drain them on paper towels and serve with soy sauce for dipping.