I love wontons & I was excited to create a shrimp wonton recipe that would be an excellent pairing for a spicy garlic sauce. This recipe is inspired by Chinese shrimp wontons, but the recipe is of course, entirely my own. If you or someone else who is planning on eating this meal isn’t too great with spicy food, just substitute the hot sesame oil with regular sesame oil & instead of using a hot chili oil, just add a squeeze of lemon. If some of the ingredients for the shrimp filling are too difficult for you to find, just make sure to use ponzu sauce, fish sauce, sesame oil, & white pepper. Everything else is just additional jazz to a shrimp wonton, but any type of wonton will pair fantastically with this spicy garlic sauce. If you love it as much as me, you’ll be wondering what to do with the extra sauce. You’ve got two options here: sip it like it’s your favorite beverage or save it to sprinkle over some noodles or rice in the future.
PrintShrimp Wontons in Spicy Garlic Sauce
- Total Time: 60
Ingredients
Filling
- 10 uncooked shrimp, deveined
- 5 shiitake mushroom, sliced
- 3 shallots or half of a small red onion, sliced
- 1 tsp of shrimp paste in soya bean oil
- 2 tbsp of ponzu sauce
- 20–30 bean thread noodles
- 1 Tbsp of coconut sugar, brown sugar, or honey
- 2 tsp of fish sauce
- 1 tsp of powdered ginger
- Square wonton wrappers
Spicy Garlic Sauce
- 3 sprigs of scallions, sliced
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 Tbsp of garlic, minced
- 1 Tbsp of honey
- 1 Tbsp of hot sesame oil
- 1 Tbsp of hot chili in oil
- 2 tsp of powdered ginger
Instructions
- Soak the bean threads & shiitake mushrooms for about 10-15 minutes in cold water. Cut the bean threads in half & slice the shiitake mushrooms. Toss into the food processor with the shrimp.
- Add the sesame oil, shallots/onions, ponzu sauce, shrimp paste, sugar/honey, fish sauce, pepper, & ginger into the food processor. Process until shrimp is ground & well mashed together with other ingredients. Remove from processor & set aside.
- Fill a large saucepan with enough water to fit in one row of wontons & bring to a slow boil on low. This will take some time, which is perfect for filling the wonton wrappers.
- Set aside a small bowl of water to dip your fingers in to seal the wontons. With washed hands, spoon a small ball of the shrimp filling into the center of the wonton wrapper. Dip your index finger into the small bowl of water & wet two sides of the square.
- Fold the wonton over into a triangle, making sure to squeeze out all of the potential air pockets.
- Fold one wing of the wonton into the center bottom & wet the wing. Fold the other wing to meet the first wing. Bend over the top of the wonton & drop into the boiling water after you’ve finished your batch.
- Boil the wontons for about 3-5 minutes depending on how long it takes for your wontons to soften.
- Scoop out the wontons & set aside in a bowl. Prepare the spicy garlic sauce by mixing all the ingredients together.
- When all of your wontons are done cooking, ladle in the spicy garlic sauce over a bowl of them & enjoy.
Notes
- You will need a food processor for this or else you’ll be in the kitchen for hours trying to cut everything up! If you’ve made too much wonton filling, place it in a container & freeze it for later use. You can always make more wontons or use them as a topping for crostini!
- Prep Time: 45
- Cook Time: 15
- Cuisine: Chinese
Keywords: spicy, shrimp, seafood, wontons, chinese, dumplings, garlic, soy, sauce, pescetarian, pescatarian
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