Fried Shrimp Wontons
I make these fried shrimp wontons whenever I need an easy party appetizer that feels special. They come together quickly, fry up crisp and golden, and feed a small crowd without fuss. The shrimp filling is simple but seasoned well, and the wonton wrapper gives the whole bite a satisfying crunch.
There’s a short rhythm to making them: chop, season, fill, fold, and fry. The steps are straightforward, which is why this recipe has become my go-to when I want something impressive with minimal hands-on time. A small bowl of mayonnaise on the side keeps the dipping uncomplicated; spicy or sweet additions are a matter of preference.
If you’re comfortable at the stove, you’ll finish a batch in under an hour. Read through the steps, gather the ingredients, and you’ll see how little equipment and effort stand between you and a tray of hot, crunchy wontons that disappear fast.
What You’ll Need
Ingredients
- 8oz (230g) raw shrimp, shelled and deveined — the star of the filling; use fresh or fully thawed shrimp for best texture.
- 12 pieces wonton wrappers — these create the crisp shell and seal the filling; keep them covered so they don’t dry out.
- oil, for deep-frying — neutral oil with a high smoke point (like peanut, canola, or vegetable oil) is best for steady frying.
- 4 tablespoons mayonnaise, for dipping — a simple, creamy dip that balances the fried exterior; add a squeeze of lime or sriracha if you like.
- 1/4 teaspoon salt — seasons the shrimp so the filling tastes bright and balanced.
- 1/2 teaspoon fish sauce — provides savory depth and umami; it’s a small amount but impactful.
- 1 teaspoon sesame oil — aromatic oil that rounds out the filling with a subtle nutty note.
- 3 dashes ground black pepper — adds gentle heat and a bit of complexity.
Fried Shrimp Wontons in Steps
- Pat the 8 oz (230 g) raw shrimp dry with paper towels. Cut about two-thirds of the shrimp into small pieces and finely mince the remaining one-third until almost paste-like.
- Put all the chopped and minced shrimp into a bowl. Add 1/4 teaspoon salt, 1/2 teaspoon fish sauce, 1 teaspoon sesame oil, and 3 dashes ground black pepper. Stir until the mixture is evenly combined.
- Lay one wonton wrapper flat on a clean, dry surface. Place about 1 tablespoon of the shrimp filling in the center of the wrapper.
- Fold the wrapper in half to form a triangle, pressing the edges together to remove any air and to seal. Using your thumbs and index fingers, press and squeeze both sides toward the center to create small folds/pleats and ensure a tight seal. Repeat with remaining wrappers and filling. Place finished wontons on a clean baking sheet or plate.
- Pour oil for deep-frying into a wok or small stockpot to a depth of 2 to 3 inches (5–7 cm). Heat the oil to 350°F (176°C) using a thermometer.
- Working in batches to avoid overcrowding, gently lower several wontons into the hot oil. Fry, turning as needed, until they are golden brown and the filling is cooked through, about 2–4 minutes per batch depending on size.
- Remove fried wontons with a slotted spoon or strainer and drain on paper towels. Repeat frying remaining wontons, keeping cooked ones warm if desired.
- Serve the fried shrimp wontons warm with the 4 tablespoons mayonnaise for dipping.
Why This Recipe Is Reliable
This recipe stands up because it focuses on a few dependable techniques: dry the shrimp well, balance textures in the filling, seal the wrappers tightly, and maintain a consistent oil temperature. Each step reduces common failure points—soggy wrappers, undercooked filling, or oil that’s too hot and burns the outside before the inside cooks.
The ratio of chopped to minced shrimp ensures you get both texture and a cohesive bind so the filling holds together without adding extra starches. The small amounts of salt, fish sauce, sesame oil, and pepper are just enough to season the shrimp without overpowering it. And frying at a steady 350°F (176°C) gives you crisp, evenly browned wontons every time.
What to Use Instead
- Wonton wrappers — spring roll wrappers can work in a pinch, though they’ll fry slightly differently and may require a shorter frying time.
- Mayonnaise dip — swap for a simple soy-sesame dipping sauce, sweet chili sauce, or a mix of mayo and Sriracha for heat.
- Shrimp — if you need a non-seafood option, finely minced cooked chicken or tofu can replace shrimp, though the flavor and texture will change.
- Oil — any neutral, high-smoke-point oil (peanut, canola, sunflower) is acceptable for deep-frying.
Recommended Tools
- Sharp knife and cutting board — for chopping and mincing the shrimp efficiently.
- Mixing bowl — to combine the shrimp and seasonings.
- Wonton wrappers — keep them covered to prevent drying.
- Wok or small stockpot — deep enough for 2–3 inches of oil and easy to maneuver when frying.
- Thermometer (deep-fry or candy thermometer) — essential for keeping the oil at 350°F (176°C).
- Slotted spoon or wire skimmer — for safely removing wontons from the oil.
- Paper towels and a tray — to drain and rest the fried wontons.
What Not to Do
Don’t skip drying the shrimp. Excess moisture will steam the filling and make wrappers soggy or cause oil splatter. Don’t overfill the wrappers; use about 1 tablespoon per wrapper as directed so the seal holds well and the wontons fry evenly.
Never crowd the fryer. Adding too many wontons at once drops the oil temperature and leads to greasy, unevenly cooked results. Don’t leave your oil unattended—maintain the temperature and adjust heat as needed. And avoid reusing oil repeatedly without filtering; it degrades and affects flavor and safety.
Warm & Cool Weather Spins
In warm weather, serve the wontons with a light, bright dipping sauce. Mix a little rice vinegar, lime zest, chopped cilantro, and thinly sliced chili with a spoonful of soy sauce or light fish sauce for a refreshing dip. Serve on a platter with cold cucumber ribbons and a crisp salad to keep the meal feeling light.
On cooler days, lean into richness. Stir some minced garlic and a touch of honey into the mayonnaise for a warm, sticky dip. Offer steamed bok choy or quick-fried greens alongside the wontons and keep them coming out of the fryer in small batches so they stay hot and satisfying.
Chef’s Notes
Seal the wontons tightly. After folding and pressing the edges, run a fingertip dipped in water along the edge to reinforce the seal if it feels dry. Small pleats help the wrapper stay secured and look pretty, but the most important thing is that there’s no air trapped inside—air pockets expand when frying and can cause splitting.
Test one or two wontons first to dial in your frying time. Sizes vary, and your oil setup may fry faster or slower than the recipe’s estimate. Watch the color and remove them when golden brown and the filling registers hot and opaque.
Meal Prep & Storage Notes
Make-ahead
You can assemble the wontons up to the point of frying and store them covered in the refrigerator for a few hours. Place them on a plate or tray in a single layer so they don’t stick together, and cover lightly with plastic wrap or a damp towel.
Freezing
To freeze, lay the assembled, unfried wontons on a baking sheet in a single layer and freeze until solid (about 1–2 hours). Once frozen, transfer them to a freezer-safe bag or container. Fry them directly from frozen; add about 30–60 seconds to the frying time and watch closely so they reach a golden color without burning.
Storing Cooked Wontons
Keep leftover cooked wontons in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for a few minutes to re-crisp the exterior. Microwaving will warm them but will sacrifice crispness.
Fried Shrimp Wontons FAQs
- How do I know the filling is cooked? — The shrimp inside should be opaque and firm. If you’re unsure, cut one open; the filling should be uniformly cooked through and hot.
- Can I bake these instead of frying? — Baking is possible but won’t yield the same crispness. Brush wontons with oil and bake at 400°F (200°C) until golden, watching carefully and flipping halfway.
- What if my wontons open while frying? — That usually means they were under-sealed or had air trapped inside. Press the edges firmly next time and remove trapped air before sealing. A light moisture along the edge helps the seal hold.
- Can I make the filling in advance? — Yes. Prepared filling will keep in the refrigerator for up to 24 hours. Keep it chilled until you’re ready to assemble to maintain texture and safety.
- Is fish sauce necessary? — It adds umami and depth. If you must avoid it, a small dash of soy sauce can help, but the taste will be different.
Hungry for More?
If you liked these wontons, try other small bites that are great for sharing: simple fried dumplings, shrimp spring rolls, or a crispy chicken satay. Each follows the same approach—balance the filling, keep wrappers dry until ready, and control oil temperature for reliable crispiness.
Thanks for cooking along. Keep a steady hand, taste as you go where appropriate, and don’t be afraid to tweak the dipping sauce to match your guests’ preferences. These fried shrimp wontons are quick to learn and always a crowd-pleaser.
Fried Shrimp Wontons
Ingredients
Equipment
Method
- Pat the 8 oz (230 g) raw shrimp dry with paper towels. Cut about two-thirds of the shrimp into small pieces and finely mince the remaining one-third until almost paste-like.
- Put all the chopped and minced shrimp into a bowl. Add 1/4 teaspoon salt, 1/2 teaspoon fish sauce, 1 teaspoon sesame oil, and 3 dashes ground black pepper. Stir until the mixture is evenly combined.
- Lay one wonton wrapper flat on a clean, dry surface. Place about 1 tablespoon of the shrimp filling in the center of the wrapper.
- Fold the wrapper in half to form a triangle, pressing the edges together to remove any air and to seal. Using your thumbs and index fingers, press and squeeze both sides toward the center to create small folds/pleats and ensure a tight seal. Repeat with remaining wrappers and filling. Place finished wontons on a clean baking sheet or plate.
- Pour oil for deep-frying into a wok or small stockpot to a depth of 2 to 3 inches (5–7 cm). Heat the oil to 350°F (176°C) using a thermometer.
- Working in batches to avoid overcrowding, gently lower several wontons into the hot oil. Fry, turning as needed, until they are golden brown and the filling is cooked through, about 2–4 minutes per batch depending on size.
- Remove fried wontons with a slotted spoon or strainer and drain on paper towels. Repeat frying remaining wontons, keeping cooked ones warm if desired.
- Serve the fried shrimp wontons warm with the 4 tablespoons mayonnaise for dipping.
Notes
Adapted from my cookbook
Easy Chinese Recipes
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