Name: Crispy Fried Shrimp and Pork Wontons Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Chinese
Ingredients: 1/2 lb. medium, shelled, deveined and diced shrimp; 1/2 lb. cooked ground pork; 1/2 cup diced fresh water chestnuts; 2 minced garlic cloves; 3 green parts only, sliced thin spring onions; 1 tbsp. minced fresh ginger; 7 wonton wrappers; 2 tbsp. cornstarch; for deep frying Oil; 1/2 tbsp. 1/2 Tbs. soy sauce oyster sauce; 3 tbsp. sesame oil; 1 tbsp. optional Chinese rice wine; 1 pinch salt; 1 dash pepper

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

In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well.
Add in seasoning ingredients. Mix to distribute the seasoning with the filling.
In a small bowl, dilute the cornstarch with water to form a "glue" to seal the wonton wrappers.
Lay each wrapper out one at a time and put 1 to 1½ tsp. of filling in the center.
Fold together the two opposite corners to form a triangular wonton.
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.
Heat the oil in a wok or a deep pot.
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.
Put the wontons into the oil one at a time.
Fry them for a few minutes, turning occasionally to make sure they are golden brown on each side.
Drain on a paper towel and serve immediately with a dipping sauce of choice.

How To Make Crispy Fried Shrimp and Pork Wontons

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Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Makes:

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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

In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well.
Add in seasoning ingredients. Mix to distribute the seasoning with the filling.
In a small bowl, dilute the cornstarch with water to form a "glue" to seal the wonton wrappers.
Lay each wrapper out one at a time and put 1 to 1½ tsp. of filling in the center.
Fold together the two opposite corners to form a triangular wonton.
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.
Heat the oil in a wok or a deep pot.
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.
Put the wontons into the oil one at a time.
Fry them for a few minutes, turning occasionally to make sure they are golden brown on each side.
Drain on a paper towel and serve immediately with a dipping sauce of choice.