Sweet and tender chunks of shrimp on a bed of crunchy fried wontons, these Shrimp Wonton Chips make the perfect appetizer or snack.
Hi everyone! If you are looking for something easy to put together and a crowd pleaser, these Shrimp Wonton Chips are just the thing you've been looking for. They are AMAZING and addictive! They are extra light and crunchy around the edges with mild and tender shrimp throughout. And the scallion provides a pop of color as well as a little bite.
When I say these are easy to make, I mean reallllly easy. There are six simple ingredients in the shrimp filling: shrimp (duh), scallion, ground ginger, egg, salt and pepper. And what I LOOOVE about these shrimp chips...there is no stuffing and no sealing of the wonton edges...none of that mumbo jumbo. All you've got to do is brush the wonton with the beaten egg and spread on the shrimp filling. Thats' it! Seriously, how easy is that?!
The hardest and time-consuming part is the frying and that's even a piece of cake since these babies take less than 2 minutes to cook up. They are placed in the hot oil, shrimp side up and fried until the bottom turns golden. Then they are flipped, shrimp side down, to finish frying. This part literally takes 15 seconds!
These chips are fantastic on their own, so no need for a dipping sauce. But if you feel compelled to experiment with different ones, by all means, try them out. Come to think of it, ginger sauce sounds awesome! If you make this or have sauce ideas, I would love to hear about it!
Have a wonderful week!!
SHRIMP WONTON CHIPS
INGREDIENTS:
1 lb. shelled raw shrimp, finely chopped and dried
1/4 cup chopped scallion, greens only
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ginger powder
2 eggs
36 wonton wraps
Vegetable or corn oil for frying
INSTRUCTIONS:1/4 cup chopped scallion, greens only
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ginger powder
2 eggs
36 wonton wraps
Vegetable or corn oil for frying
Preheat a large skillet with 1-inch deep oil on medium heat.
In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg.
Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton.
Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a drying rack or paper towel lined sheet pan. Repeat frying the remaining wontons.
Continue assembling and frying wontons in batches of 12. Serve.
Makes 36 wonton chips.
Recipe Notes:
- Keep the chunks of shrimp small. They stick to the wontons better during frying.
- Since the wonton chips are large and cook up quickly, it is easier to fry them in small batches.
- There will be a bit of splashing once the wonton is flipped, shrimp side down, during frying. To minimize splashing, be sure the shrimp is completely dried off with paper towels prior to making the filling. Use a fine mesh splash guard to contain splashing, if available.
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