Fried Shrimp Wontons with Mushrooms
Delicious and crispy fried wontons filled with shrimp and mushrooms, perfect for appetizers or gatherings.
Ingredients
For the filling
- 1 cup chopped shrimp Fresh or frozen, peeled and deveined
- 1 cup finely diced shiitake mushrooms Or use button or cremini mushrooms
- 2 cloves minced garlic Fresh is best
- 2 stalks finely chopped green onions Shallots can be used as an alternative
- 2 tablespoons soy sauce Use tamari for a gluten-free option
- 1 tablespoon sesame oil For flavor enhancement
- Salt and pepper To taste
For frying
- 10 pieces wonton wrappers Available at grocery stores
- Cooking oil Neutral oil like vegetable or canola
Instructions
Preparation
- In a mixing bowl, combine the chopped shrimp, finely diced mushrooms, minced garlic, and green onions. Drizzle with soy sauce and sesame oil. Season with salt and pepper to taste, mixing until well-combined.
- Lay a wonton wrapper on a clean surface. Spoon about a teaspoon of filling into the center. Moisten the edges with water, fold the wrapper into a triangle, and press to seal. For a decorative touch, crimp the edges with a fork. Repeat until all filling is used.
Cooking
- In a large, heavy-bottomed skillet, heat about ½ inch of oil over medium-high heat until shimmering. Test the oil by dropping a small piece of wonton wrapper in; it should sizzle immediately.
- Carefully add a few wontons to the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serving
- Transfer your Fried Shrimp Wontons with Mushrooms to a platter and serve them alongside a soy sauce or spicy dipping sauce.
Notes
Store leftover fried wontons in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes to regain their crispiness.