Crispy Baked Shrimp Wontons Recipe - Peas and Crayons (2024)

FAQs

How do you keep wontons crispy? ›

Nobody likes a soggy Fried Wonton, and there's a great trick to getting the wrapper ultra crisp. Instead of sealing the wrapper shut like an envelope with water, you leave the majority of the folded wrapper unsealed, using just a dab of water to pinch the ends together.

Fried wonton filling with pop

My recipe below has a classic authentic Chinese wonton filling – pork, shrimp, and fresh aromatics with soy sauce, Shaoxing wine, and sesame oil. The ingredients combine for a deep and satisfying umami with a pop of bright flavor from the ginger and a hint of nuttiness from the sesame oil.

First, you want to spray the wontons with some kind of cooking spray. This ensures that the wonton can turn golden brown but that it won't get soggy from too much oil. Wonton wrappers are normally very thin so adding the weight of too much oil can cause them to lose some crispiness.

If the paper towel is too wet, the wonton wrappers may get soggy. Then cover the entire sheet pan with plastic wrap and store in the fridge until it is time to cook them!

What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).

Make the Pork and Shrimp Wonton Filling

To the pork and shrimp, add chopped scallions, minced garlic & ginger, then season with light soy sauce, shaoxing wine, sesame oil, salt, white pepper, sugar, and msg. Mix in ONE direction with your hand until you see streaks on the bowl as seen in the images below.

Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried.

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

If taking to a party or tailgating just put in a pan and cover with a couple of layers of foil. They are tasty hot, warm or at room temperature. They can be made ahead of time and popped back in an oven to reheat right before serving as well.

Preparing wontons ahead of time and then freezing them is great for those busy weekday evenings when you crave a hot bowl of soup. All you need is chicken or fish broth, sliced green onions and other greens if you have those handy. Add a few frozen wontons and you are good to go in less than 10 minutes.

How do you store wontons before frying? ›

Place the wontons on the trays so they are not touching each other and place the tray into the freezer. There is no need to cover them. When they are frozen solid, gently remove and place into plastic containers or bags.