Crispy Fried Shrimp and Pork Wontons Recipe

Your guests will love the crispy golden outer skin and the sweet shrimp and pork filling of these wontons! Dip them in a sweet chili sauce, Szechuan chili oil, or black vinegar with ginger slices for a truly remarkable appetizer.

How To Make Crispy Fried Shrimp and Pork Wontons

  • 1/2 lb. shrimp (medium, shelled, deveined and diced)
  • 1/2 lb. ground pork (cooked)
  • 1/2 cup fresh water chestnuts (diced)
  • 2 garlic cloves (minced)
  • 3 spring onions (green parts only, sliced thin)
  • 1 tbsp. fresh ginger (minced)
  • 7 wonton wrappers
  • 2 tbsp. cornstarch
  • Oil (for deep frying)

Seasoning:

  • 1/2 tbsp. oyster sauce (1/2 Tbs. soy sauce)
  • 3 tbsp. sesame oil
  • 1 tbsp. Chinese rice wine (optional)
  • 1 pinch salt
  • 1 dash pepper
  1. In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well.

  2. Add in seasoning ingredients. Mix to distribute the seasoning with the filling.

  3. In a small bowl, dilute the cornstarch with water to form a "glue" to seal the wonton wrappers.

  4. Lay each wrapper out one at a time and put 1 to 1½ tsp. of filling in the center.

  5. Fold together the two opposite corners to form a triangular wonton.

  6. Lay it flat and fold the two bottom corners of the triangle towards you, crossing them over the center of the wonton to form a gold ingot shape. Seal with the cornstarch solution.

  7. Heat the oil in a wok or a deep pot.

  8. Check for the right temperature by sticking a wooden spoon into the oil. If bubbles form around it, then it is ready for deep-frying. Alternatively, use a thermometer to measure the oil temperature; it should be 350 to 370 degrees.

  9. Put the wontons into the oil one at a time.
  10. Fry them for a few minutes, turning occasionally to make sure they are golden brown on each side.

  11. Drain on a paper towel and serve immediately with a dipping sauce of choice.

How To Make Crispy Fried Shrimp and Pork Wontons

0 from 0 votes
Preparation: 10 mins
Cooking: 10 mins
Total: 20 mins
Makes:

Ingredients

  • 1/2 lb. shrimp medium, shelled, deveined and diced
  • 1/2 lb. ground pork cooked
  • 1/2 cup fresh water chestnuts diced
  • 2 garlic cloves minced
  • 3 spring onions green parts only, sliced thin
  • 1 tbsp. fresh ginger minced
  • 7 wonton wrappers
  • 2 tbsp. cornstarch
  • Oil for deep frying

Seasoning:

  • 1/2 tbsp. oyster sauce 1/2 Tbs. soy sauce
  • 3 tbsp. sesame oil
  • 1 tbsp. Chinese rice wine optional
  • 1 pinch salt
  • 1 dash pepper

Instructions

  1. In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well.

  2. Add in seasoning ingredients. Mix to distribute the seasoning with the filling.

  3. In a small bowl, dilute the cornstarch with water to form a "glue" to seal the wonton wrappers.

  4. Lay each wrapper out one at a time and put 1 to 1½ tsp. of filling in the center.

  5. Fold together the two opposite corners to form a triangular wonton.

  6. Lay it flat and fold the two bottom corners of the triangle towards you, crossing them over the center of the wonton to form a gold ingot shape. Seal with the cornstarch solution.

  7. Heat the oil in a wok or a deep pot.

  8. Check for the right temperature by sticking a wooden spoon into the oil. If bubbles form around it, then it is ready for deep-frying. Alternatively, use a thermometer to measure the oil temperature; it should be 350 to 370 degrees.

  9. Put the wontons into the oil one at a time.
  10. Fry them for a few minutes, turning occasionally to make sure they are golden brown on each side.

  11. Drain on a paper towel and serve immediately with a dipping sauce of choice.

Nutrition

  • Calcium: 60mg
  • Calories: 228kcal
  • Carbohydrates: 11g
  • Cholesterol: 106mg
  • Fat: 14g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 167mg
  • Protein: 13g
  • Saturated Fat: 4g
  • Sodium: 350mg
  • Sugar: 1g
  • Vitamin A: 51IU
  • Vitamin C: 3mg
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