Golden Crunchy Wonton Shrimp with Sweet Chili Sauce (Print Version)
Crispy wonton-wrapped shrimp with a savory garlic sesame marinade and sweet chili sauce for dipping.
# Ingredients:
For the shrimp
01 -
24 large shrimp, peeled and deveined, tails on or off, about 1 lb (450 g)
02 -
1 tablespoon soy sauce
03 -
1 teaspoon toasted sesame oil
04 -
2 cloves garlic, finely grated
05 -
1 teaspoon finely grated fresh ginger
06 -
1/2 teaspoon paprika
07 -
1/4 teaspoon ground white pepper or black pepper
08 -
1/4 teaspoon kosher salt
For wrapping and frying
09 -
24 square wonton wrappers, about 3 1/2 inches each
10 -
1 large egg, beaten
11 -
4 cups (950 ml) vegetable, canola, or peanut oil, as needed for frying
12 -
Sweet chili sauce, for serving
13 -
Sliced green onions, for garnish
# Instructions:
01 -
Pat the shrimp very dry. Toss with soy sauce, sesame oil, garlic, ginger, paprika, pepper, and salt. Let stand for 10 minutes.
02 -
Keep wonton wrappers covered with a clean towel. Beat the egg in a small bowl and set a wire rack over a sheet pan for draining.
03 -
Place one wrapper like a diamond. Lay one shrimp across the center with the tail outside if using tails. Fold one side over, roll tightly, brush the final edge with egg, and press to seal.
04 -
Pour 1 1/2 to 2 inches of oil into a heavy pot. Heat over medium to 330-340 F.
05 -
Fry 5 or 6 wrapped shrimp at a time for 2-3 minutes, turning once, until the wrappers are bubbly and golden and the shrimp is opaque. Adjust the heat as needed between batches.
06 -
Transfer to the wire rack. Serve hot with sweet chili sauce and sliced green onions.
# Notes:
01 -
Serve immediately for the crispest texture.
02 -
Keep raw shrimp cold until ready to wrap and fry.
03 -
Do not overcrowd the pot or the wrappers will absorb more oil.