February 19, 2018

SHRIMP WONTON CHIPS

24 Comments

Sweet and tender chunks of shrimp on a bed of crunchy fried wontons, these Shrimp Wonton Chips make the perfect appetizer or snack.  

If you love wontons, try my Pork and Shrimp Fried Wontons too!

Shrimp Wonton Chips
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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.


There are six simple ingredients in the shrimp filling: shrimp, scallion, ground ginger, egg, salt and pepper. They are a breeze to make. You can go from craving to enjoy in very little time!

Recipe Highlights:
  • Preheat a skillet of oil on medium heat.
  • Combine shrimp, scallion, salt, pepper, ginger, and egg in a medium bowl.
  • Working in batches of 12 wontons, brush each with a beaten egg.
  • Spread 1 teaspoon of filling on each.
  • Place 3 to 4 wontons, filling side up, into hot oil.
  • Cook until the bottom turns golden, about 1 to 1.5 minutes.
  • Flip wontons over. Cook for about 15 seconds until the second side is golden. 
  • Transfer onto a cooling rack or layers of paper towels.
  • Repeat applying filling and frying the remaining wontons.
  • See recipe card for detailed instructions.


Shrimp Wonton Chips

Shrimp Wonton Chips


Can these wontons be made ahead?

With any fried food, these wontons are best eaten immediately. However, they can be made ahead as they reheat nicely. Make ahead and reheat as appetizers for dinner guests. Or take along to parties.

Keep the fried wontons refrigerated or frozen (freezing retains better crispiness). When it's time to serve, reheat in a 300° F oven for a couple minutes. 

Shrimp Wonton Chips

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! 

If these Wonton Chips are up your alley, you will like these:

SHRIMP WONTON CHIPS     

Shrimp Wonton Chips


INGREDIENTS:

1 lb. raw shrimp, peeled and finely chopped 
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

Suggested supplies (affiliate links):
Cooling rack
Grease splatter screen
Pastry brush


INSTRUCTIONS:
Preheat a large skillet with 1-inch deep oil on medium heat.
Pat shrimp dried with paper towels. 
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:
  1. Keep the chunks of shrimp small. They stick to the wontons better during frying.
  2. Since the wonton chips are large and cook up quickly, it is easier to fry them in small batches.
  3. 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.


Great finds for the home and family! Any commission made on purchases help towards the running of this blog.

YOU MIGHT ALSO LIKE THESE RECIPES


Cheesy Garlic Pita Chips

Monterey Chicken Nachos

Fried Hot Cherry Peppers




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24 comments:

  1. I would LOVE these! I would have fried wontons with cherry sauce as a little treat growing up and they were always delicious! I know I could eat the entire batch of these, lol. Love how easy they are to prepare...too easy ;) Have a wonderful week, Thao!

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    1. Yum! Fried wontons with cherry sauce sounds so good! I'd eat it all too! I hope you have a great too, Dawn!

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  2. oooh yum! i'd be scared of the shrimp filling floating off and away lol. these sound so delicious, and completely different than the shrimp chip i'm thinking of (the storebought super crunchy ones!).

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    1. Haha!! As long as you chop the shrimp up into little bit and brush the egg glaze on the wonton, it will keep the shrimp on. I love those store bought shrimp chips, but you have to get the right brands otherwise they taste like paper. :)

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  3. I bought a deep fryer a few years ago and have never used it. I don't know why I don't deep fry. But, now this recipe - I'm getting it out and dusting it off! thanks!

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    1. I'm so glad I inspired you to take out the fryer! I'd love to know how it goes. Thanks for stopping by, Mimi!

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  4. Thao, these look incredibly addictive. I would not be able to stop at just a few!! I am just imagining their taste, and I know I would LOVE them!

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    1. It really is hard to stop, Katherine. You do need to practice restraint with these! :)

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  5. This looks so crunchy and totally addictive! Love that they are so easy to make too. If I had to choose a dip... maybe a creamy chili lime sauce?

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    1. What a great suggestion for a dipping sauce, Marie! I'll have to try it! Thanks for the suggestion.

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  6. Ooooh! Your wonton chips look like an excellent reason to pull out my deep frying pot. I want to reach right in and grab a few. :) And thanks for the make-ahead tips because I would totally want to fry them up early for a party.

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    1. It is a great reason to pull out the deep fryer, Annemarie! I don' t mind frying these because they don't take long to cook. These chips freeze beautifully! Yesterday, I reheated a few that I froze a few days earlier, and they came out nice and crispy!

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  7. These sound unbelievable Thao! Can't get over how easy they are to make and so perfect to serve these with drinks for company. Although I might not want to share cos I could eat the whole batch by myself.

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    1. They're wicked easy, wicked good, and wicked fun to feed a crowd, Karrie! And you will have to plan a few extras for the cook too! :)

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  8. Why are fried wontons the most addictive things ever? Like EVER! I'm totally making these Saturday to snack on while I watch my Ducks play some bball :)

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    1. I don't know, Kelsie, but I do enjoy being addicted to them!! I'm so glad you're making them or the game. I hope your guys win!!

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  9. I love your idea, it's so lovely! I really like the texture and the taste of fried wonton wrappers, so I bet i'd love your recipe! So crispy :)

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    1. Thank you! I love the crispy wontons. It's so addicting that you can't stop coming back for more!

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  10. OMG I love shrimp chips! This version sounds amazing, how fun and easy!

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    1. These are shrimp chips with real shrimp chunks. The are easy and delicious :)

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  11. Do you use the wonton as it comes in the package or reduce the size By cutting? The photo looks like a smaller size and one bite size.

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    1. I use the little squares, like the Nasoya Wonton Wraps. I do not cut them. Thanks for stopping by!

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  12. I'm going to assume you mean to use un-shelled shrimp? And the smaller size not the larger/jumbo shrimp?

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    1. I use one pound unpeeled shrimp. Any size is fine as long as you start with one pound. To prepare: peel, chop and pat dry. I hope this clears things up for you :)
      Thank you for stopping by!!

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