Fried Shrimp Wontons Recipe

Ingredients

• 454 g (1 lb)large shrimp (21 to 25 count), peeled and deveined
• 1 tablespoongrated ginger
• 1 teaspoongranulated garlic
• 25 g (⅓ cup)thinly sliced scallions
• ½ teaspoonground white pepper
• 1 teaspoon Diamond Crystal kosher salt, or ½ teaspoon table or sea saltsalt
• 1 tablespoonoyster sauce
• 1 teaspoontoasted sesame oil
• 51 to 55square wonton wrappers (each about 9 cm long)
• About 415 ml (1¾ cups)canola or vegetable oil, for frying
• To tastesweet chilli sauce

Instructions

1. 1

   Prepare the filling

   Finely chop the shrimp until almost paste-like, or pulse briefly in a food processor to leave some texture. Mix with the ginger, granulated garlic, scallions, white pepper, salt, oyster sauce and sesame oil until evenly combined.

2. 2

   Fill the wontons

   Set a wrapper on a clean surface and place about 1 teaspoon of filling in its centre. Moisten the edges with water, fold diagonally into a triangle and press out any air as you seal the edges firmly. If you like, bring the triangle’s two opposite corners together and seal them with water.

3. 3

   Heat the oil

   Pour about 415 ml (1¾ cups) of canola or vegetable oil into a wok or deep frying pan. Heat over medium-high until it reaches approximately 175°C (350°F).

4. 4

   Fry in batches

   Carefully add the filled wontons in batches so the pan is not crowded. Fry for about 2 to 3 minutes, turning occasionally, until golden and crisp and the shrimp filling is cooked through.

5. 5

   Drain the wontons

   Lift the wontons out with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.

6. 6

   Serve immediately

   Arrange the crisp wontons on a serving platter and serve straight away with sweet chilli sauce for dipping.

What are shrimp wontons?

Wontons are Chinese dumplings made with thin wrappers and a savoury filling. They are often boiled or served in soup, while this version is deep-fried for a crisp shell.

Shrimp gives the filling a delicate seafood flavour, with ginger, garlic, scallions and sesame oil adding aromatic depth. A sweet chilli dip contrasts with the savoury filling and crunchy wrapper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 2g protein, 6g carbs, 4g fat.

The shrimp supplies most of the protein, while the wonton wrappers provide most of the carbohydrate. Frying oil and sesame oil contribute fat; the oyster sauce, salt and wrappers also contribute sodium. For a more balanced plate, serve a few wontons with a generous portion of vegetables rather than relying on them as the whole meal.

Build a textured shrimp filling

Shrimp: Chop it finely or pulse it only briefly in a food processor. A little texture keeps the filling from becoming completely smooth.

Seasonings: Ginger, garlic, white pepper, oyster sauce and sesame oil flavour the shrimp throughout. Mix thoroughly so the seasoning is distributed evenly.

Seal each wrapper well

Water: Lightly moisten the wrapper edges to help them stick, rather than soaking them. Press the edges firmly together and push out trapped air before sealing.

Shape: A simple triangle is straightforward to make; bringing its two opposite corners together is optional. Keep the filling in the centre so it does not interfere with the seal.

Fry for colour and doneness

Oil temperature: Aim for about 175°C before adding the wontons. If the oil is too cool, the wrappers may absorb more oil; if it is too hot, they can brown before the filling cooks through.

Batch size: Fry in batches rather than crowding the pan. Turn the wontons occasionally and use the stated 2 to 3 minutes as a guide; look for golden wrappers and a cooked-through shrimp filling.

Serve while crisp

Drain: Transfer each batch to paper towels with a slotted spoon to remove excess oil. Letting the wontons sit in a pile can soften their crisp shells.

Pairing: Sweet chilli sauce is the suggested dip. Serve the wontons as an appetiser or snack, or alongside a meal with vegetables and rice.

Plan the assembly

Filling: The shrimp mixture can be prepared before you start shaping the wrappers. Keep the wrappers covered while working so their edges remain easy to seal.

Frying: Shape the wontons before heating the oil, then fry them in batches. This keeps the process organised and lets you serve them soon after draining.

Recipe notes & tips

• Keep unused wrappers covered while you fill each batch.
• Use about 1 teaspoon of filling per wrapper to leave room for a secure seal.
• Press the wrapper edges firmly together and remove trapped air.
• Use a thermometer to check that the oil is about 175°C before frying.
• Fry in batches so the wontons have room to turn and crisp.
• Serve soon after draining for the crispest wrappers.

Variations

• Add coriander: Mix finely chopped coriander into the shrimp filling for a fresh herbal note.
• Use a different dip: Serve with a soy-based dipping sauce instead of sweet chilli sauce.
• Make the filling smoother: Chop or pulse the shrimp more finely before mixing in the seasonings.
• Change the shape: Fold each wrapper into a triangle, or bring the triangle’s opposite corners together.
• Adjust the pepper: Use a little less white pepper for a milder filling.

Common mistakes to avoid

• Overfilling wrappers: Too much filling makes the edges harder to seal; use about 1 teaspoon each.
• Wet wrapper edges: Excess water can make the wrapper difficult to handle; moisten the edges lightly.
• Air trapped inside: Air pockets can open during frying; press them out before sealing.
• Crowding the pan: Too many wontons at once can interfere with even frying; cook in batches.
• Oil at the wrong temperature: Wrappers may brown too quickly or absorb more oil; aim for about 175°C.
• Leaving them piled up: Steam softens the shells; drain in a single layer and serve promptly.

How to store

These wontons are best served straight after frying. Refrigerate leftovers in an airtight container and use within 2 days; reheat in an oven or air fryer until hot and crisp, as a microwave will soften the wrappers.

Frequently asked questions