Crispy Won Ton Wrapped Shrimp Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Spray a muffin tin with cooking spray; line cups with 1 wonton wrapper each.
• Combine shrimp, water chestnuts, mayonnaise, 2 tablespoons green onions, sesame oil, ginger, and salt in a bowl. Spoon mixture into the wonton wrappers.
• Bake in the preheated oven until edges are dark brown, about 18 minutes. Remove wontons from muffin tin; garnish with the remaining green onions.

Steps:

• Heat oven to 375°F. Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
• Bake 5 to 8 minutes or until golden brown and crisp.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top each with 3 to 5 shrimp.
• Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.

Steps:

• Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
• Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan or wok for frying. A wok requires oil. Pour oil about 1 inch deep.
• Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal (point facing towards you). Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
• Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
• Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in - if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels.
• Serve immediately either as or with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour.

Steps:

• Combine Shrimp,oil and garlic in a bowle. Toss, Cover and refrigerate for 2 hours.
• Place the won ton wrappers on a work surface and cover with a damp kitchen towel ( I never do this but it must help lol).
• Working with one wrapper at a time, brush the edges of the wrapper with the beaten egg.
• Place a shrimp diagonally across the center.
• Fold the wrapper around the shrimp and secure with a chive, trimming off the excess.
• Continue until finished placing under damp towle if desired.
• Heat oil in large wok or other deep fryer until it reaches 375°F.
• Working in batches deep fry the shrimp until golden 1 to 2 minutes.
• Remove with slotted metal utensil and drain on paper towles.
• Server hot with your favorite dipping sauce.

Steps:

• Heat oven to 375°F Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups.
• Bake 5 to 8 minutes or until golden brown and crisp.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top with 3 to 5 shrimp.
• Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.

Steps:

• Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.