Fried Shrimp Wontons Recipe
I love Cantonese dim sum and wonton soup, where little morsels of dumplings, steamed buns, and various appetizers are served in bamboo baskets.
These crispy, golden brown shrimp dumplings are called “明虾角” in Cantonese dialect. They are one of my favorite dim sum; I always order them whenever I have dim sum.
If you love dim sum, you ought to try this recipe as these homemade fried shrimp wontons are exactly like dim sum restaurants, if not better. Plus, they are so easy to make!
How to Make Fried Shrimp Wontons?
The key ingredient of this shrimp wontons recipe is the shrimp filling. Use raw shrimp to make the filling and add the seasoning.
For the wrapper, you will need wonton wrappers, which are square in shape and pale yellow in color.
Assemble the shrimp wontons by adding the filling to the wonton wrapper and then fold to form wontons.
Deep fry in hot oil until crispy and serve with mayonnaise.
How Many Calories Per Serving?
This recipe is only 168 calories per serving, or about 3 pieces per serving.
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Fried Shrimp Wontons
Fried shrimp wontons - crispy wontons filled with shrimp are popular dim sum found at Chinese restaurants. Make them at home with this easy recipe!
Ingredients
- 8 oz. (226 g) shelled and deveined raw shrimp
- 12 pieces wonton wrappers
- oil, for deep-frying
- 4 tablespoons mayonnaise, for dipping
Seasoning:
- 1/4 teaspoon salt
- 1/2 teaspoon fish sauce
- 1 teaspoon sesame oil
- 3 dashes ground black pepper
Instructions
- Cut 2/3 of the shrimp into small pieces. Mince the remaining 1/3 of the shrimp into ground shrimp. Combine the shrimp with all the Seasoning ingredients together. Stir to mix well.
- Assemble the shrimp wontons by placing a piece of the wonton wrapper on a flat surface. Spoon about 1 tablespoon of the shrimp filling on the middle of the wrapper. Do not overfill.
- Fold to form a tri-angle shape. Using the thumbs and index fingers of both hands, press and squeeze both sides of the wonton towards to the center to form the folds. Make sure the wontons are sealed tightly. Place the wrapped wontons on a floured surface or baking sheet.
- Heat 2 to 3 inches of the oil in a wok or small stockpot to 350°F (176°C) for deep-frying. Gently drop the shrimp wontons into the oil and deep-fry in batches until they turn golden brown. Dish out with a strainer or slotted spoon, draining the excess oil with paper towels. Serve warm with the mayonnaise.
Notes
Adapted from my cookbook Easy Chinese Recipes.
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Nutrition Information
Serving Size
4 peopleAmount Per Serving Calories 168Total Fat 12gSaturated Fat 2gCholesterol 149mgSodium 751mgCarbohydrates 2gFiber 1gSugar 1gProtein 12g
Max Forrester
We are really missing dim sum as our fav dim sum restaurant closed in Feb. & with COVID-19 we have been unable to find another. I made this recipe tonight and these deep fried shrimp wontons are just like the ones served in restaurants except better. This recipe is definitely a keeper, many thanks for sharing!
Rasa Malaysia
Hi Max, thanks for trying my recipe. Please try more! They are all restaurant quality.
Maxine Forrester
One question Rasa, what is your secret to making sure you get all the air out when sealing the wontons? That is my only issue.
Rasa Malaysia
Just pinch tight.
Suzanne
I have never seen something like this before, and I want to thank you for sharing this! It looks delicious!
Rasa Malaysia
Thanks Suzanne, please try the recipe! :)
Sue
Can these be made in an air fryer?
Rasa Malaysia
I think so.
patricia
did you try the air fryer method? I was wondering the same thing
Karly
Looks amazing!
N
Hi , recipe looks amazing. Would I be able to substitute wonton wrappers with rice paper ?
Rasa Malaysia
Well, you can but rice papers are not great for deep-frying.
Jackie
I tried it and my kids loved it!! I used Japanese mayo as dip. The recipe is so simple but pack a lot of flavor! I will definitely make it again, i will also try to experiement & include bits of veggies next time?
Rasa Malaysia
Awesome!
Wu Ming
“popular dim sum found at Chinese restaurants” – I wouldn’t say it’s popular – in the vast majority of Chinese restaurants, literally 99.999% of them, you won’t find this on the menu. 99.999% of people who eat in Chinese restaurants would never have even heard of such a dish.
Rasa Malaysia
Wu Ming, where are you based at? Go to any dim sum restaurants and there will be 明虾角 (meng ha gok). When I mentioned Chinese restaurants, I am talking about Chinese restaurants that serves dim sum.
Manuel Tolentino
Most of the time it’s offered as an appetizer.
Fred
I eat it all the time at the dim sum restaurant.
Kathy
I’ve ordered this, and a multitude of variations, in a dozen dim sum places in NYC and Philadelphia.
A local Cantonese place, now closed, had this as an appetizer. That is in Vermont!
Wide spread along the NE Seaboard.
Lfjulian
I agree, everytime we go to Chinese dim sum, can’t wait to order this, so good!
Dorothy Black
Beautiful recipe, as usual, Bee, thank you. I’m going to try this with some of the apricot jam that I made recently instead of the mayo. Plum jam would be nice, too since it is summer canning season. Thank you for all your hard work.
Rasa Malaysia
Hi Dorothy, I think apricot jam might be nice for this recipe. Let me know how it goes.
Kathy
That sounds lovely, I crinkled my nose at the idea of mayo but apricot or plum jam sounds wonderful.