Wonton Wrapped Shrimp Recipe

Name: Wonton Wrapped Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 large raw shrimp (with tails on or off); 15 wonton wrappers; 1 -2 cup oil, for high-heat frying; 1 egg, beaten; 3 -4 garlic cloves, minced; 1/4 cup fresh cilantro leaves, minced fine (important to mince finely); 2 teaspoons fish sauce or 2 teaspoons soy sauce; 1 tablespoon oyster sauce; 2 teaspoons brown sugar; 1 3/4 teaspoon dried crushed chili or 1 -2 teaspoon chili sauce; Thai sweet chili sauce (Mae Ploy); cornstarch

Servings: persons

15 large raw shrimp (with tails on or off)
15 wonton wrappers
1 -2 cup oil, for high-heat frying
1 egg, beaten
3 -4 garlic cloves, minced
1/4 cup fresh cilantro leaves, minced fine (important to mince finely)
2 teaspoons fish sauce or 2 teaspoons soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
1 3/4 teaspoon dried crushed chili or 1 -2 teaspoon chili sauce
Thai sweet chili sauce (Mae Ploy)
cornstarch

1
Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
2
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.
3
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.
4
Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
5
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.
6
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.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 large raw shrimp (with tails on or off), 15 wonton wrappers, 1 -2 cup oil, for high-heat frying, 1 egg, beaten, and more.

Yes, Wonton Wrapped Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wonton Wrapped Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions