Chicken and Shrimp Fried Wonton Recipe

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free option that can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral oil that is often cheaper.

Cut shrimp into small pieces.

Prepare ground chicken using a food processor or buy it from the store.

Marinate the ground chicken with soy sauce, rice wine, salt, sugar, white pepper powder, and cornstarch, mixing evenly.

Add a touch of sesame oil to the marinated chicken.

Add the shrimp pieces to the chicken mixture.

Crack an egg, separate the egg white from the yolk, and add the egg yolk to the chicken and shrimp mixture.

Mix everything together until evenly combined.

Take a wonton wrapper and place one teaspoon of filling in the middle.

Brush egg white along two edges of the wrapper.

Fold the wrapper diagonally and gently press it together, starting from the filling and working outwards to eliminate air pockets.

Repeat the wrapping process until all filling is used.

Heat oil in a pot to about 320°F (160°C).

Gently place the wontons in the hot oil and fry for 3 minutes, occasionally turning them for even color.

Remove the fried wontons from the oil and place them on paper towels or a rack to drain.

Mince three cloves of garlic for the dipping sauce.

Prepare a cornstarch and water mixture by mixing cornstarch with cold water.

Heat oil in a small pan and add the minced garlic, letting it sizzle briefly.

Add ketchup, brown sugar, salt, and soy sauce to the garlic in the pan and mix.

Once the mixture starts to boil, add the cornstarch and water mixture, stirring well.

Let the sauce come to a boil, then turn off the heat and add sesame oil and vinegar, stirring to mix evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens