Main
Shrimp Wontons
50 minServes 30Nutri-Score C€€
C
50 min
50 minShrimp Wontons
what you need
Ingredients
shrimp (peeled, deveined, chopped into a paste with some chunks)Fish400 g
green onion (finely chopped)Produce2 pieces- shiitake mushrooms (finely chopped)Produce60 g
- cilantro (chopped)Produce10 g
garlic (grated)Produce3 pieces
ginger (grated)Produce15 g
soy saucePantry30 ml
oyster saucePantry15 ml- sesame oilPantry10 ml
- rice vinegarPantry15 ml
sugarPantry5 g- cornstarchPantry15 g
- chicken bouillon powderPantry5 g
white pepperSpices2 g
saltSpices3 g
black sesame seedsNuts & seeds5 g- wonton skins (store-bought)Bakery30 pieces
water (for brushing the edges)Other50 ml
per serving
Nutrition
39kcal
- Carbs
- 4 g
- Proteins
- 3 g
- Fat
- 1 g
what you’ll use
Tools
Mixing bowl
Grater
Stockpot
Pastry brush
Slotted spoon
step by step
Method
- Step 1
Prepare the shrimp filling
- Chop the shrimp into a paste, keeping some chunks for texture.
- Add the green onion, shiitake mushrooms, cilantro, grated garlic and grated ginger.
- Season with soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, cornstarch, chicken bouillon powder, white pepper and a little salt.
- Mix everything together until well combined.
- Step 2
Fill the wontons
- Place a teaspoon of filling in the center of a wonton skin.
- Brush water around the edges.
- Fold opposite ends to make a triangle, pinch out the air and seal it shut.
- Push and cross the bottoms to shape each wonton.
- Step 3
Boil the wontons
- Bring water to a boil and add the wontons.
- Cook until they float to the surface.
- Step 4
Make the dipping sauce
- Combine soy sauce, rice vinegar, sesame oil, grated garlic and grated ginger.
- Add sugar to balance and mix well.
- Finish with black sesame seeds and cilantro.
- Step 5
Freeze the rest
- Arrange the remaining wontons on a tray without touching.
- Freeze until firm, then store in the freezer.
most cooked first