Deep-fried shrimp wontons with chile jam


by: Laura

These little 'golden packets' are packed with shrimpy goodness and make great appetizers or snacks. These wontons may also be boiled and served with chicken broth depending on your preference.


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serves: 4

20 large raw shrimp (in shell but headless)

20 Chinese wonton wrappers

Canola oil, for deep-frying


1/4 cup canola oil

2 tablespoons minced garlic

4 teaspoons minced fresh ginger

1 cup (225 g) minced onions

5 medium-hot red chile peppers (seeded and minced)

1/2 cup (120 ml) red wine vinegar

2 tablespoons dark soy sauce

1/2 teaspoon ground star anise

1 1/2 tablespoons palm sugar (or light, raw brown sugar)


Nutrition Facts
Deep-fried shrimp wontons with chile jam

Servings Per Recipe: 4

Amount per Serving

Calories: 347

  • Total Fat: 15.1 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 47.7 mg
  • Sodium: 935.6 mg
  • Total Carbs: 37.1 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 7.9 g
  • Protein: 10.6 g

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1.  Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

2.  Break open the soft shell along the underbelly of each shrimp and peel it away from the flesh. Leave the last tail segment of the shell in place.

3.  Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

4.  For the chile jam, heat the canola oil in a medium-sized pan. Add the shrimp shells and fry over a high heat for 1 to 2 minutes, until they are quite crisp. Tip into a strainer resting over a small pan and press well to remove all the oil that will now be pleasantly flavored with shrimp.

5.  Reheat the oil, then add the garlic and ginger and fry quickly until they are lightly browned. Add the onions and chiles and fry for 3 to 4 minutes. Stir in the vinegar, soy sauce, star anise, sugar, and some salt to taste. Bring to a boil and simmer gently for 20 to 30 minutes, until the onions are very soft and the jam is well reduced and thick. Let cool, then spoon into four small dipping bowls or small ramekins.

6.  Wrap each shrimp in one of the wonton wrappers, leaving the tail end uncovered, and seal with a little water.

7.  Heat some oil for deep-frying to 375°F (190°C). Fry the shrimp, in batches, for 1 to 1 1/2 minutes, until crisp and golden. Lift out and drain briefly on paper towels. Serve hot with the chile jam.

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