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1
Make sure the shrimp is completely thawed and patted very dry or youll end up with gummy wrappers.
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2
Heat oil in pan.
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3
Make sure to use a pan that is deep enough so that the wontons dont rest on the bottom when frying.
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4
Remove wonton wraps from packaging placing them so that they look like diamonds in front of you.
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5
Get small bowl of water to use for sealing edges of wrappers.
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6
Take 1/2-1 teaspoon of cream cheese and place in middle of wrapper and top with a piece of shrimp.
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7
Dip your finger in the water and run along edges of the wonton wrapper, then fold the wrapper over the shrimp/cream cheese, matching point to point.
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8
Helpful hint: Place filled wontons on wax paper to dry out for a couple of minutes.
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9
Then turn them over and let them dry on the other side for a couple more before frying.
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10
When oil is hot enough, place a few wontons in pan without overcrowding.
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11
Make sure not to overcrowd otherwise you will have them sticking together.
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12
Watch closely...
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13
Remember your shrimp has to cook, so if the skins get dark way too fast, turn the heat down some.
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14
Medium-high works the best.
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15
They only take about 1 1/2-2 minutes per side.
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16
Remove from oil and drain on paper towels.
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17
I like to serve these with a nice sweet & sour sauce.
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18
Yummy!
