Make these fried shrimp stuffed wontons as part of a Chinese feast, or enjoy them as an after-school snack. You can even make them in the air fryer.
I Love Shrimp!
I wanted to make wontons for dinner tonight and stuff them with cream cheese and jalapeño as I did with the Pope’s Hats. Since they have no meat, they are perfect for Fridays. But, on my way home from dropping Spane off at school, I stopped in at the local Hispanic market, where they had some lovely raw shrimp. So, I got some of that and went to the local Armenian store to buy fresh cilantro and fresh spring onions.
Shrimp Sand Vein
When I was a little girl, I had a severe allergic reaction to something, and I was tested and no one could figure out what it was. When I was in my twenties, I went to Ensenada, Mexico and I again had a severe allergic reaction. Finally, a few years after that, I had one more allergic reaction. I thought about it and realized that every time I had had a severe allergic reaction, I had eaten shrimp. But, I had been eating shrimp all my life, what was so different about those times? Then I realized each time that the sand vein had not been completely cleaned – I had eaten some of the sand veins.
What is the Sand Vein in Shrimp?
It’s their digestive tract, in other words, that’s where their poop is. There is also the “blood vein” (a euphemism for the ventral nerve cord) along the inner curve of the shrimp’s body that also has some nasty black stuff. I finally figured out after all those years that I was not allergic to shrimp itself, I was allergic to the sand vein, or to be more precise, the poop. I’m pretty much convinced that people who are allergic to shrimp are allergic to shrimp poop, not the shrimp itself, just like I am.
Why am I telling you all this? I am telling you this because, even if you are not allergic to shrimp poop like I am, there is still no excuse to leave the nasty digestive insides of shrimp intact. It may take a few seconds to clean, but it is well worth the effort, now that you know what that dark stuff is.
Email Me the Recipe
Shrimp Stuffed Fried Wontons
Equipment
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Ingredients
Dipping Sauce
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon sherry
- ¼ teaspoon ginger, dried
- 1 teaspoon honey
Wonton Filling
- ½ pound raw shrimp, thoroughly cleaned
- ½ cup cabbage, chopped
- ¼ cup green onion, chopped
- ¼ cup cilantro, chopped
- 1 garlic clove, chopped
- 1 tablespoon corn starch
- 1 tablespoon dipping sauce
- 12 oz wonton skins, 1 package
- small bowl of water
- oil for deep frying
Instructions
Dipping Sauce
- 1/4 cup soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice wine vinegar, 1 teaspoon sherry, 1/4 teaspoon ginger, 1 teaspoon honeyMix all the ingredients together. You will be using a little to season the filling, so reserve 1 tablespoon and put the rest in small individual serving dishes, or one nice one for everyone to share.
For the Wontons
- 1/2 pound raw shrimpWhen you clean the shrimp, ensure you remove the shell, legs, the sand vein in the back, and the blood vein in the front. Keep the shells to make stock.
- 1/2 cup cabbage, 1/4 cup green onion, 1/4 cup cilantro, 1 garlic clovePut the chopped vegetables and shrimp into a food processor and pulse for about 30 seconds or until all the ingredients are nicely mixed.
- 1 tablespoon corn starch, 1 tablespoon dipping sauceRemove to a bowl and add the cornstarch and dipping sauce. Mix.
- small bowl of waterHave two cutting boards and a small bowl of water ready. If your wonton skins are frozen, then defrost them in the microwave for a minute or so.
- 12 oz wonton skinsTake one wonton skin, dip your finger in the bowl, and paint water around the edge of the skin. Put about half a teaspoon of the shrimp mixture in the center of the wonton. Fold into a triangle, and seal the two sides with your finger. Put on the other cutting board, and continue making wontons until the filling is all used up.
- Cover the wontons loosely with a towel and let them come to room temperature before frying for about 20 minutes.
- Have a spider strainer ready to remove the wontons from the oil. Heat the oil to 325 °F (163 °C) degrees. If you have a Nesco, put it on 200 °F (93 °C) degrees. Otherwise, put a wire rack on top of a cookie sheet and put that in your oven. Turn the oven on for about five minutes, and then turn it off. That should put it at about 200 °F (93 °C) degrees.
- Put a wire rack on top of a chopping block or cookie sheet next to your stove to drain the wontons.
- oil for deep fryingWhen the oil is hot enough, put about 5 or six wontons into the oil. Don’t over crowd! Turn once, and let them fry until they have turned golden – do not let them get brown or they will be over cooked.
- Immediately remove from the fat and drain on the wire rack. Put the another batch in. Just before that batch is ready to come out, put the drained wontons either into your Nesco, or into the oven to stay warm. Keep doing this until all the wontons have been fried. If you have chips, fry and drain them last.
- Put the wontons on a nice serving platter and serve with dipping sauce.
- Enjoy!
Notes
Nutrition
Thanks for the share!
Nancy.R
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Thank you for the kind words. I am very serious about cooking fresh food and making a pleasing presentation.
Splendid stuff!
Yup, those shrimp stuffed wontons were really good. Hope you make them soon.