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Overhead shot of crispy shrimp wontons with a dish of dipping sauce.
Victoria Haneveer

Crispy Fried Shrimp Wontons with Water Chestnuts

Crispy fried shrimp wontons are filled with shrimp, water chestnuts, ginger and green onions, and served with a homemade sweet chili dipping sauce.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 3 people
Course: Appetizer
Cuisine: Chinese-American
Ingredients Method Notes

Ingredients
 

For the Shrimp Wontons
  • 1 tablespoon vegetable oil
  • 4 tablespoons finely chopped water chestnuts
  • 2 tablespoons finely chopped green onions (spring onions)
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • ½ pound (250g) raw shrimp (prawns), peeled and finely chopped
  • 1 teaspoon white sugar
  • ½ teaspoon sesame oil
  • ½ teaspoon chili oil
  • 1 tablespoon cornstarch (cornflour)
  • 1 tablespoon water
  • 12 wonton wrappers
  • Vegetable oil, as needed for deep frying
For the Sweet Chili Dipping Sauce
  • ¼ cup (60ml) rice vinegar
  • ¼ cup (50g) white sugar
  • ¼ cup (60ml) water
  • 1 or 2 fresh red chilies, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch (cornflour)
  • 2 teaspoons water

Equipment

  • Wok or skillet
  • Heavy-bottomed pot for frying
  • Small saucepan
  • Deep-fry thermometer
  • Spider strainer or slotted spoon
  • Small bowl
  • Baking sheet
  • Paper towels or wire rack

Method
 

Make the Dipping Sauce
  1. Add the rice vinegar, sugar, ¼ cup water, chilies and garlic to a small saucepan. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally.
  2. Mix 1 teaspoon cornstarch with 2 teaspoons water. Stir this into the sauce and cook for another 1 to 2 minutes, until slightly thickened. Remove from the heat and let it cool. The sauce will thicken more as it cools.
Prepare the Wonton Filling
  1. Heat 1 tablespoon vegetable oil in a wok or skillet over medium heat. Add the ginger and green onions and cook for 1 minute.
  2. Add the shrimp and water chestnuts and cook for another minute, stirring frequently.
  3. Add the soy sauce, sugar, sesame oil and chili oil.
  4. Mix 1 tablespoon cornstarch with 1 tablespoon water. Stir this into the shrimp mixture and cook briefly until the liquid thickens. Transfer the filling to a plate and let it cool enough to handle.
Assemble and Fry the Wontons
  1. Spoon about 1 tablespoon of filling into the center of a wonton wrapper.
  2. Moisten the edges of the wrapper lightly with water. Fold it over the filling, press out any trapped air and press the edges firmly together to seal.
  3. Add the finished wonton to a baking sheet and cover with a damp cloth. Repeat with the remaining wrappers and filling.
  4. Heat the frying oil to 375°F (190°C).
  5. Fry the wontons in batches for about 2 minutes per batch, or until crisp and golden brown.
  6. Remove the wontons with a spider strainer or slotted spoon and drain them on paper towels or a wire rack.
  7. Serve the fried shrimp wontons hot with the sweet chili dipping sauce.

Notes

  • I like to keep the unused wonton wrappers covered while I work so they don't dry out.
  • Don't overfill the wrappers! Press out trapped air before sealing the edges firmly.
  • Adjust the amount of fresh chili in the dipping sauce according to how spicy you want it.
  • You can freeze the assembled uncooked wontons for up to 2 months.