Shrimp Stuffed Wontons

Last Updated on October 18, 2018

wontonsIn this Post

I Love Shrimp!

I wanted to make wontons for dinner tonight and stuff them with cream cheese and jalapeño, like 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 when to the local Armenian store to buy fresh cilantro, and fresh spring onions.

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 Encinada, 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 vein. What is the sand vein in a 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.

Recipe: Shrimp Stuffed Fried Wontons


  • 1/2 pound raw shrimp, thoroughly cleaned
  • 1/2 cup cabbage, chopped
  • 1/4 cup green onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon corn starch
  • 1 tablespoon dipping sauce
  • 1 package wonton skins
  • small bowl of water
  • oil for deep frying


  1. Make sure when you clean the shrimp that you remove the shell, legs, and both the sand vein in the back and the blood vein in the front. Keep the shells to make stock.
  2. Put the chopped vegetables and shrimp in to a food processor and pulse about 30 seconds, or until all the ingredients are nicely mixed.
  3. Remove to a bowl and add the cornstarch and dipping sauce. Mix.
  4. Have ready two cutting boards and a small bowl of water. If your wonton skins are frozen, then defrost them in the microwave for a minute or so.
  5. Take one wonton skin, dip your finger in the bowl, and paint water around the edge of the skin. Put about a half teaspoon of the shrimp mixture in the center of the wonton. Fold into a triange, 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.
  6. If you have wonton skins left over, just cut them into strips that you can fry for chips.
  7. Cover the wontons loosely with a towel and let them come to room temperature before frying, about 20 minutes.
  8. Chinese skimmerHave ready a Chinese skimmer, as pictured at right, to remove the wontons from the oil. Heat the oil to 325 degrees. If you have a Nesco, put it on 200 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 degrees.
  9. Put a wire rack on top of a chopping block or cookie sheet next to your stove to drain the wontons.
  10. When 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.
  11. 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.
  12. Put the wontons on a nice serving platter and serve with dippng sauce.
  13. Enjoy!

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Number of servings (yield): 6

Culinary tradition: Chinese

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Fried Wontons

Fried Wontons

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Recipe: Dipping Sauce

prep bowlsSummary: This versitile sauce can be used for many Chinese dishes. Small prep bowls make great individual serving dishes.


  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sherry
  • 1/4 teaspoon ginger (dried)
  • 1 teaspoon honey


  1. Mix all the ingredients together and put in small individual serving dishes, or one nice one for everyone to share.

Quick notes

Taste this sauce as you go, adding more ingredients to taste. You can use cooking sherry if you do not have sherry on hand.

Preparation time: 1 minute(s)

Cooking time: 1 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: Chinese

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Wontons and Sauce

Wontons and Sauce

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to Shrimp Stuffed Wontons

  1. Nancy says:

    Thanks for the share!

  2. Beyale says:

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  3. Crose says:

    Splendid stuff!