Crispy Fried Shrimp and Pork Wontons

Crispy Fried Shrimp and Pork Wontons


(0 votes) 0 0

Your guests will love the crunchy golden outside and the sweet shrimp and pork filling! Dip the wontons in a sweet chili sauce, Szechuan chili oil, or black vinegar with ginger slices for a truly remarkable appetizer.

Shared by

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

35 dumplings


  • wonton wrappers
  • 2 Tbs. cornstarch
  • oil, for deep frying
  • 1/2 lb. medium shrimp, shelled, deveined and diced
  • 1/2 lb. ground pork, cooked
  • 1/2 C. fresh water chestnuts, diced
  • 2 clove garlic, minced
  • 3 spring onions, green parts only, sliced thin
  • 1 Tbs. fresh ginger, minced
  • Seasoning:
  • 1/2 Tbs. oyster sauce, 1/2 Tbs. soy sauce
  • 3 Tbs. sesame oil
  • 1 Tbs. Chinese rice wine, optional
  • pinch salt
  • dash pepper

Our Readers Also Loved


In a bowl, combine the shrimp, pork, water chestnuts, garlic, ginger, and onions. Mix well. Add in the ingredients that form the seasonings. Mix to distribute. This mixture is the filling.

In a small bowl, dilute the cornstarch with water to form a glue to seal the wonton wrappers. One wrapper at a time, lay each wrapper out and put 1 to 11/2 tsp. filling in the center. Fold together two opposite corners to form a triangle wonton. Lay it flat and fold the two bottom corners of the triangle towards you,crossing them over the main part of the wonton. Stick the two overlapping corners together to form the fold ingot shape. Seal with some cornstarch glue.

Heat the oil in a wok, or a deep pot. Check for the correct heat by sticking a wooden spoon into the oil. If bubbles form around it, then it is heated. Or use a thermometer to measure the oil temperature. It should be 350 to 370 degrees. Put the wontons into the oil one at a time.Fry them for a few minutes,, turning occasionally to make sure they are golden brown on each side.

Drain on a paper towel and serve immediately with a dipping sauce.

Around The Web