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And while I am at this, I would like to warn you of lighter posts in the coming two weeks as I am just going to take things slow during this festive season (and you should, too!).
Ingredients:
3/4 lb shrimp (shelled and deveined)
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped
White pepper powder to taste
1/2 beaten egg (for sealing wontons)
Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.
Boil the wontons in boiling water for a couple of minutes or until they start floating. Serve hot with ginger vinegar dipping sauce and/or garlic chili sauce.
Ginger Vinegar Dipping Sauce Recipe
Ingredients:
2 teaspoons peeled, grated fresh ginger
2 tablespoons of soy sauce
2 tablespoons of dark vinegar
1 tablespoon of chopped scallion
Mix the above ingredients and set aside.
Garlic Chili Sauec Recipe
Ingredients:
4 garlic cloves
8 dry red chilies (minced)
2 teaspoons of grated fresh ginger
Salt to taste
Blend the above ingredients and stir fry them with oil until fragrant. Set aside.
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They look tiny and cute… give us the recipe! Hurry up!
About the ginger vinegar, wontons definitely go well with that. Yummy~~
O_o all i can say… my saliva is dripping!!!!
my Gang is waiting with Anchor Strong, so I really need these salivalicious ( yes meiyen u have smelled it !)goodies ! I shall need 2 to 3 dozens ok …TQ
Are they steamed or boiled ? Definitely one of those asian comfort food, especially for the colder months. Plus, the ginger vinegar and garlic chilli….oooooooh
Season Greetings & Merry Christmas. Thanks for your blogs and throughly enjoy it since I discovered it months ago.
Best wishes.
Yummy yummy I want wonton in my tummy!
Chris – recipe included now…make suer yuo make them though…don’t just simply ask for the recipe. ;)
Meiyen – me too.
Tonixe – why you changed your name again? I am very confused! :P
Tigerfish – they were boilde…steam will work the same.
Leonard – Happy holidays to you too. Thanks, you are so nice.
Simcooks – make them and post them in your blog and we can cross link. :)
Have yourself a Merry Little Christmas…Do keep the blogs coming ;)
I just changed my name to buddingcook. It’s probably more fitting. :) Oh oh oh, I tried out your breakfast pancakes this Sat! Yum yum yum. I posted the results on my blog.
I came across your blog by accident. Love the pictures! Just allow me to recommend that you (C) mark your pictures especially when it is your very own creative photography.
i love shrimp wanton! well anything with shrimp in it, i love.
well it’s end of the year so good time to take it slow. i have lots of leave to finish up, so appropriate for me to take the leaves to relax at home!
Unkaleong – you have a Merry little Christmas too.
Buddingcook – thanks for trying my recipe. I hope you liked it.
Lynn – will look into adding watermark to my pictures soon. :)
Lucia – I know you would post a comment for me because they are shrimp wontons! :P
Rasa, these look gorgeous. I’m actually leaving for Hong Kong this week and the first place i’m hitting up is my favorite wonton noodle joint. i’ve thought about them ever since i was there last year. nice job.
I must say you take very nice pictures. What equipment do you use?
Eatdrinknbmerry – Hong Kong has killer shrimp wontons and they are real (meaning pure shrimp goodness!). I also love the wonton noodles there…they are the best. Have a good trip and eat well!
Ben – thanks. I use Canon Powershot SD450 Digital Elph Point-and-Shoot. No, I do not have those fancy DSLR. Hehe. :)
Hi RM,
Your wonton seems a bit “botak”, you snipped off the excess skin at the top?
Aiyoyo, I just remembered I have a pack of wantan skins in my fridge and they have been left untouched for a month! oops. They were vacuum packed, so I hope they are still ok. hehe…
Keropok Man,
No, they are not botak..the skin at the top is there…just that I filled the wontons with loads of shrimp so they look like they don’t have that much excess skin. :P
Hi
I tried to cook the wantoon yesterday. Yes, so yummy. Yum Yum Yum. However i din’t use the water chestnuts. I replace it with Jicama( 沙葛( chinese) @ sengkuang, mengkuang, bengkuang (Malay), man kaew (Thai).
Hard to get fresh chestnuts at here and of course, i dont like the can chestnuts sell in asian grocerry. I prefer to choose something fresh.
Malaysian always use Jinama to cook spring roll and wantoon as well. Because it is much more cheaper than water chestnuts and it is so easier to peel and chopped.
this looks heavenly. absolutely delicious!
Shrimp wonton is now my family’s favourite thanks to your easy shrimp wontons recipe.
Great recipe. I’ve bookmarked you! Awesome site :)
These were fantastic! Thanks for the recipe.
These look absolutely tasty! I love shrimp and would love to make this recipe as soon as possible. Before I do, I have a question. Can I leave the rice wine out or do you have a good substitute? I don’t drink nor cook with alcohol, because I’m a Muslim. Hope to get a reply real soon, because I’m starving for these shrimp wontons.
Yes, it’s fine to leave out the rice wine. :)
i just made this tonight and i love it!! thank you so much for your recipe! reminds me of being in the streets of hong kong : ) such a treat to realize that this ‘eating out’ food can be made at home too :D a slight addition i made- i simmered the shrimp heads and shells, then strained them out, and boiled the wontons w/ noodles in that red-colored soup :)
These look fantastic, can’t wait to try them, thanks for the recipe
Jack