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Wonton Wrapped Shrimp


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  • 1 tablespoon minced garlic
  • 3 cups vegetable oil plus
  • 1 tablespoon vegetable oil
  • 2 teaspoons soy sauce
  • 1 teaspoon red pepper flakes
  • 1 tablespoon hoisin sauce
  • 12 jumbo shrimp peeled, deveined, tails left intact
  • 12 square wonton wrappers
  • 1 egg beaten
  • 12 chives
  • Cilantro for garnish
  • 4 tablespoons fish sauce
  • 4 tablespoons rice vinegar
  • 4 tablespoons fresh lime juice
  • 2 teaspoons mirin
  • 2 tablespoons Sriracha sauce
  • 4 tablespoons finely-chopped cilantro leaves


Servings 12


Step 1

Combine garlic, 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Heat the remaining 3 cups oil in a large wok until 375 degrees. Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes. Using a slotted spoon remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.

Cilantro Lime Dipping Sauce: Combine fish sauce, vinegar, lime juice, mirin, and Sriracha sauce. Just before serving stir in cilantro. Divide sauce among 4 small bowls for dipping and serve with the Wonton Wrapped Shrimp.

This recipe yields 12 shrimp, 4 appetizer portions.

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