BAKED SHRIMP WONTONS
These baked wonton cups filled with shrimp are an easy and delightful appetizer for your next party. Garnish with sesame seeds if desired.
Provided by MAUREENVANCOUVER
Categories Appetizers and Snacks Seafood Shrimp
Time 38m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 17.1 g, Cholesterol 57.4 mg, Fat 17.7 g, Fiber 1 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 338 mg, Sugar 0.8 g
CRISPY SHRIMP WONTONS
Looking for crispy seafood appetizers? Then check out these baked shrimps topped with plum sauce and chives - ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE
Recipe courtesy Gloria Bradley, Naperville, IL. who won a trip to Las Vegas for this recipe. Be careful while eating these wontons as they gush out juice as you bite into them!
Provided by cookiedog
Categories < 60 Mins
Time 45m
Yield 24 wontons
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
- Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
- Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
- Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
- In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.
Nutrition Facts : Calories 52.6, Fat 1.4, SaturatedFat 0.2, Cholesterol 12.3, Sodium 454.3, Carbohydrate 7.4, Fiber 0.4, Sugar 1.5, Protein 2.7
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY SHRIMP WONTONS
Make and share this Crispy Shrimp Wontons recipe from Food.com.
Provided by teresas
Categories < 60 Mins
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62.7, Fat 3, SaturatedFat 1.1, Cholesterol 18.5, Sodium 134.3, Carbohydrate 6.3, Fiber 0.2, Sugar 0.2, Protein 2.5
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CRUNCHY SHRIMP WONTONS & GREEN-ONION DIPPING SAUCE …
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- In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger, and 1 tbsp. sesame oil.
- Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels, and pat dry.
- Pour oil into a deep, heavy pot to a depth of 3 in. and heat to 375°. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
- Preheat oven to 200° and put a shallow rack in a baking pan. When oil reaches 375°, fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
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- In a medium bowl, combine the pork, shrimp, scallions, soy sauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic and mix well.
- Working with one wonton wrapper at a time, lightly brush the edges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides come together with the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, holding the corners of the long side of the triangle and bring them together to form the traditional purse shape, using a bit of water to seal the corners to each other.
- Spray or brush the wontons with oil and place them in the air fryer (I use a perforated parchment sheet on the bottom to prevent sticking).
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