Shrimp Wonton Chips- crispy wonton chips with an amazing shrimp center flavored with ginger, garlic and soy sauce. Makes a delicious crispy, crunchy appetizer. So quick and easy to fry up.
Easy To Make Appetizer
These Shrimp Wonton Chips are so easy to make because you don’t have to fold over the wonton wrappers and encase the filling like you do with dumplings. The filling just goes right on top of the wonton wrapper and magically adheres to it. The outer edges get wonderfully crispy and you have a savory shrimp mixture right in the middle.
How To Make Shrimp Wonton Chips
- Finely chop the shrimp with a knife or by pulsing in a food processor. Having them in small pieces helps them stick to the wonton.
- Mix together the shrimp, green onion, egg white, soy sauce, cornstarch, garlic, ginger, salt and cayenne.
- Brush both sides of the wonton wrappers with beaten egg. This will help them get really golden and crisp and also acts as a glue for the shrimp filling.
- Place a small spoonful of shrimp filling in the center of each wonton wrapper. Press it down some to flatten and it will stick better.
- Heat 1-inch of oil in a Dutch oven to 350 degrees. You can use a deep skillet instead of a Dutch oven.
- Fry the wontons, placing them shrimp side up. Do not crowd them. When golden on the bottom, gently flip them over and cook until golden on the second side. They will fry quickly. It only takes a minute or two for each batch.
Is This Dish Spicy?
A little cayenne pepper gives the shrimp mixture a little heat. For more spiciness, drizzle with Sriracha sauce before serving.
Best eaten right away but can be reheated in a 300 degree oven or in an air fryer.
I don’ think these wonton chips need a sauce, but you could make a soy sauce- based sauce or a ginger sauce to go with them. Yum Yum Sauce would be delicious as well.
More Recipes Using Wonton Wrappers
Shrimp Wonton Chips
- 3/4 pound small uncooked shrimp, peeled and deveined
- 1/4 cup sliced green onion
- 1 egg white
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne ppeper
- 24 square wonton wrappers
- 1 large egg, lightly beaten
- vegetable oil or canola oil
- Finely chop the shrimp with a knife. Or you can pulse them in a food processor until finely chopped.
- Combine the shrimp, green onion, egg white, soy sauce, cornstarch, garlic, ginger, salt and cayenne in a medium bowl. Stir well.
- Brush both sides of wonton wrappers with the beaten egg. Place a small spoonful of shrimp mixture in the middle of each wonton wrapper.
- Pour about 1-inch of oil into a Dutch oven or pan with high sides. Heat oil to about 350 degrees.
- Fry 4 wontons at a time, placing them shrimp side up. When the bottom is golden, carefully flip them over and cook until that side is golden. Remove to a paper towel-lined plate.Repeat.