Wonton Wrapped Shrimp on Clear Plastic, Chinet Plate

Wonton-Wrapped Shrimp

A classic Asian appetizer that's simple to put together and packs a ton of flavor thanks to Thai flavoring. Serve with sweet chili sauce for dipping.

1 Tablespoon minced garlic
3 cup vegetable oil
1 Tablespoon vegetable oil
2 teaspoon soy sauce
1 teaspoon red pepper flakes
1 Tablespoon hoisin sauce
12 whole jumbo shrimp peeled, deveined, tails left intact
12 square wonton wrappers
1 whole egg, beaten
12 pieces chives
12 sprigs cilantro, for garnish


Combine garlic 1 tablespoon oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush edges of wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp.

Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside.

Repeat with remaining wrappers. Heat the remaining 3 cups of oil in a large wok until 375 degrees F. Working in batches, add wrapped shrimp and fry until golden, 1 to 2 minutes.

Using a slotted spoon, remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.

How to Serve it Up

Appetizer and Dessert Plate
Dessert Plate