Shrimp Wontons with Spicy Sauce. These wontons are a delicious blend of succulent Marina Del Rey Ecuadorian Shrimp, crunchy water chestnuts, and aromatic spices, all blanketed in tender, delicate wonton wrappers.
We enjoyed them first as an appetizer with a quick and simple five ingredient sauce. A delicious harmonious fusion of soy sauce, rice vinegar, sesame seeds, sesame oil, and hot chilies to add a zip of flavour to every bite.
The next day I made my parents wonton soup with some frozen homemade broth and fresh vegetables cooked until tender. My father expressed how much he was enjoying it after EVERY spoonful!
🎥Assembling the wontons is easier than you may think! Watch here.
This Shrimp Wontons with Spicy Sauce video was created in partnership with Marina Del Rey, however all opinions in this post are my own.
Ingredients
Wonton Sauce
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 ½ tablespoons chilies in oil
Wonton Filling
- Shrimp
- Water chestnuts
- Fresh ginger
- Chives
- Soy sauce
- Sesame oil
- Chinese 5 spice
- Sugar
For Assembling
- Wonton wrappers
- Water
For Serving
- Chives
- Cilantro
- Red chili slices (optional)
- Sesame seeds (optional)
Instructions
Mix Wonton Sauce
In a small bowl, mix together all the ingredients and set aside.
Prepare Filling
Add all the filling ingredients to a bowl and mix well to combine.
Wrap the Wontons
Step #1 Dampen the Edges:
Dip your finger into a bowl of water. Gently moisten all four edges of the wonton wrapper with the wet finger. This will help seal the wonton.
Step #2 Add the Filling:
Place a teaspoon of the prepared filling in the center of the wonton wrapper.
Step #3 Fold into a Triangle:
Fold the wonton wrapper diagonally to create a triangle shape. Press the edges to seal tightly, making sure there are no air pockets. Pinch the wonton wrapper to seal tightly to avoid leakage.
Step #4 Form a boat Shape
Dampen one of the base triangular tips with water. Bring the two base tips together, overlapping one over the other to create a boat shape. Press to seal, ensuring the wonton is closed.
Step #5 Transfer to a Sheet Pan
Transfer the wontons to a sheet pan lined with parchment paper so they do not stick. This recipe makes approximately 47 wontons, so freeze whatever you do not use.
Boil the Wontons
Bring a large pot of water to boil. Lower the wontons into the water and gently stir the wontons to prevent sticking. boil for 2-3 minutes or until they float. Stir occasionally to prevent sticking. Remove the wontons with a spider strainer or slotted spoon. Shake off the excess water and transfer the wontons to a serving platter/bowl.
Garnish and Serve
Garnish the wontons with red chili slices, drizzle with a little sauce and sprinkle with chopped chives & cilantro.
Serve immediately with more sauce for drizzling or dipping.
FAQ
Yes! Place them on a parchment lined sheet pan and put them into the freezer until just frozen. Once they are frozen you can transfer them into resealable bags or containers. This method will keep them from sticking together.
Tried this recipe?
If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.
Cheers! James & Elaine
Shrimp Wontons with Spicy Sauce
Ingredients
For the Wonton Sauce
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 ½ tablespoons chilies in oil
For the Wonton Filling
- 340 g shrimp peeled and deveined, chopped into a paste
- 3 ounces water chestnuts finely chopped
- 1 tablespoon fresh ginger minced
- 1 tablespoon chives finely chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon Chinese 5 spice
- ¼ teaspoon sugar
For Assembling
- 400 g package of wonton wrappers
- Small bowl of water
For Serving
- Chopped chives
- Chopped cilantro
- Long red chili slices optional
- Sesame seeds optional
Instructions
Mix the Wonton Sauce
- In a small bowl, mix together all the ingredients and set aside.
Prepare the Filling
- Add all the filling ingredients to a bowl and mix well to combine.
Wrap the Wontons
- Dampen the Edges: Dip your finger into a bowl of water. Gently moisten all four edges of the wonton wrapper with the wet finger. This will help seal the wonton.
- Add Filling: Place a teaspoon of the prepared filling in the center of the wonton wrapper.
- Fold into a Triangle: Fold the wonton wrapper diagonally to create a triangle shape. Press the edges to seal tightly, making sure there are no air pockets. Pinch the wonton wrapper to seal tightly to avoid leakage.
- Form a Boat Shape: Dampen one of the base triangular tips with water. Bring the two base tips together, overlapping one over the other to create a boat shape. Press to seal, ensuring the wonton is closed.
- Place on a Sheet Pan: Place the wontons onto a sheet pan lined with parchment paper so they do not stick.
- This recipe makes approximately 47 wontons, so freeze whatever you do not use. See tips on how to freeze the wontons in the notes section below.
Boil the Wontons
- Bring a large pot of water to boil. Lower the wontons into the water and gently stir the wontons to prevent sticking. boil for 2-3 minutes or until they float. Stir occasionally to prevent sticking. Remove the wontons with a spider strainer or slotted spoon. Shake off the excess water and transfer the wontons to a serving platter/bowl.
Garnish and Serve
- Drizzle the wontons with a little sauce, then garnish with red chili slices, chopped chives & cilantro. Serve immediately with more sauce for drizzling or dipping.
can’t wait to try making these!
Thanks Shanley,
We highly recommend you do!
Have a great day 🙂
Elaine & James