The Best Shrimp Wontons
Here is the journey to find THE BEST SHRIMP WONTONS!
My husband and I tried boiled shrimp wontons. We found them to be a little watery inside and they tended to fall apart when we dipped them. We did not hate them but they were not the best.
Then we tried Shrimp only potstickers. These were slightly fried with water added at the end and steamed. I found that these were hard to get out of the pan even though it is a non-stick pan. We also thought these did not have as much flavor. Not bad but certainly not the best.
Then we tried these wontons. They had the best texture and flavor. These are THE BEST SHRIMP WONTONS!
What you will need:
1 tsp of sesame oil
1 regular sausage link
8 medium shrimp, peeled, deveined and finely chopped
2 cloves of garlic
1 tsp of granulated ginger
2 tsp of low-sodium soy sauce
2 tbsp of chicken broth
30 wonton wrappers
3 tbsp of peanut oil
3 ice cubes
Take sausage out of casing and add to pan with sesame oil over medium high heat.
Brown sausage. Add garlic and ginger and stir. Add shrimp and cook til opaque.
Add to bowl. Stir in soy sauce and chicken broth.
Add 1 tsp of filling to center of one wonton wrapper.
Dip fingers in water and wet all edges of the wonton wrapper.
Take one corner and fold over to other corner.
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| Reagan Advice: Try to make sure there is no air left inside the wonton. |
Pat down sides to stick together.
Take both corners and bring towards you and pat down corners to stick together
Add peanut oil to medium high heat. Add wontons when oil starts to swirl.
Flip over when one side browns. Add 3 ice cubes and cover immediately. Cook for 3 minutes.
Serve with sweet chili sauce.
I will definitely be making these again as a dinner with some brown rice. Or maybe I'll make them as an appetizer.
