Shrimp Wontons With Sweet Sauce Recipes

SHRIMP WONTONS

Steps:

• Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton wrapper with about 1 heaping teaspoon of the shrimp filling. Seal the edges of each wonton wrapper with the beaten egg.
• Boil the wontons in boiling water for a couple of minutes or until they float to the top or steam the shrimp wontons for about 6-8 minutes in a steamer. Serve hot with ginger vinegar dipping sauce.

SHRIMP WONTONS WITH SWEET CILANTRO DIPPING SAUCE

Steps:

• 1. To assemble the wontons, place one shrimp and a couple sprigs of fresh cilantro in the center of each wrapper. Put a little bit of water around the entire edge of the wonton wrapper and fold over into a triangle shape and press around edge to seal. After filling and sealing all the wontons, heat oil in a pan and drop the wontons in several at a time and fry until just golden brown on both sides. Drain cooked wontons on paper towels or wire rack. Serve warm wontons with the dipping sauce. Sweet Cilantro Dipping Sauce: 1 1/2 cups of Sweet Chili Sauce and 1/8 cup chopped fresh cilantro. Mix together until well incorporated.

SHRIMP WONTONS WITH SWEET SAUCE

Steps:

• WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
• SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
• Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
• Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
• Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
• If freezing, thaw to room temperature before frying.

SHRIMP WONTON WITH SWEET MAYONNAISE SAUCE

Steps:

• 1. Peel and de-vein shrimps, then dice. Combine it with the onion, shallot, oil, salt and pepper in a bowl. Cover and refrigerate for 30 minutes.
• 2. Fill and shape wonton. Meanwhile heat oil in pan until the surface shimmer slightly. Add wontons in batches and cook until light browned, about 2 minutes. Remove wonton and place on napkin lined plate to drain oil. Serve over with sweet mayonnaise sauce.
• 3. Make eight serving, 4 pieces each.
• While shrimp is marinating, prepare sauce
• 1. Combine all ingredients in a microwave safe bowl and mix thoroughly.
• 2. Microwave on high for 2 minutes. Every 30 second, stop microwaving and stir mixture with a spoon to prevent it from overheating or separating. Continue the process until sauce is smooth and sugar has fully melted.
• 3. Set aside to cool. When completely cooled, cover with plastic wrap and refrigerate. Serve chilled with wonton.

WONTONS WITH SWEET-SOUR SAUCE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce