Crispy Wonton-Wrapped Shrimp

Yield

4 servings (12 shrimp)

Cook time

2–3 minutes

Ingredients

• 12 large shrimp, peeled and deveined, tails on
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 12 wonton wrappers
• 1 large egg, beaten, for sealing
• Vegetable or peanut oil, for frying
• Sweet chili sauce, optional, for serving

Method

1. Pat the shrimp dry with paper towels.
2. In a medium bowl, combine the shrimp, salt, black pepper, garlic powder, paprika, soy sauce, and sesame oil. Toss until evenly coated and refrigerate for 10 minutes.
3. Place one wonton wrapper on a clean work surface, with a corner pointing toward you.
4. Lay one shrimp diagonally across the wrapper, leaving the tail exposed.
5. Brush the wrapper edges lightly with beaten egg. Fold the bottom corner over the shrimp, tuck in the sides, and roll tightly. Press firmly to seal.
6. Repeat with the remaining shrimp and wrappers.
7. Heat 2 inches of oil in a 4-quart heavy-bottomed pot to 350°F (175°C).
8. Fry the wrapped shrimp in small batches for approximately 2–3 minutes total, turning as needed, until the wrappers are golden and crisp and the shrimp reach 145°F (63°C).
9. Transfer to a wire rack to drain excess oil.
10. Serve immediately with sweet chili sauce, if desired.

Kitchen notes

Keep the shrimp tails outside the wrappers for easy handling and an attractive presentation. Seal the wontons tightly to prevent them from opening during frying.