SHRIMP WONTON CHIPS

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

       

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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.

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. 

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! 

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SHRIMP WONTON CHIPS     

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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:
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.

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