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–+ servings
Shrimp Wontons served with a Spicy Sauce.

Shrimp Wontons with Spicy Sauce

These wontons are a delicious blend of succulent 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.
5 from 1 vote
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Prep Time 1 hour
Cook Time 3 minutes
Total Time 1 hour 3 minutes
Course Appetizer, Lunch, Main Course
Cuisine Chinese
Servings 47 Wontons

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.

Notes

Tips on how to freeze the wontons:
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.
Keyword easy shrimp wonton recipe, recipe for shrimp wontons, shrimp filled wontons, shrimp filling for wontons, shrimp in wonton wrappers
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