- 1/2 cup mayonnaise
- 2 tablespoons Sriracha chili sauce
- 1 tablespoon lemon juice
- WON TONS
- 9 ounces medium peeled, deveined raw shrimp (36 to 42 per lb.)
- 3 tablespoons finely chopped green onions
- 3 tablespoons finely chopped carrot
- 1 1/2 large egg whites, beaten to blend (3 tbsp.)
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 pkg. (12 oz.) won ton wrappers (3 to 3 1/2 in. square)
- Vegetable oil for frying
- calories 53
- caloriesfromfat 44 %
- protein 2 g
- fat 2.7 g
- satfat 0.3 g
- carbohydrate 5.2 g
- fiber 0.2 g
- sodium 117 mg
- cholesterol 9.8 mg
How to Make It
Make mayo: In a bowl, combine mayonnaise, Sriracha, and lemon juice. Chill until used.
Make won tons: Finely chop shrimp. In a medium bowl, combine shrimp, onions, carrot, egg whites, salt, and pepper until well blended.
To assemble won tons, set out about 9 won ton wrappers at a time on a work surface. Measure wrappers: If 3 in. square, spoon a level 1 tsp. filling onto center of each; if 3 1/2 in. square, use 1 1/2 tsp. filling. Using your finger, paint edges of each wrapper with a bit of water. Fold one corner over filling and connect to opposite corner of won ton to form a triangle. Seal edges, pressing out air and squishing filling into corners if needed for fit. Repeat, transferring them as filled to baking sheets lined with parchment paper.
In a 5- to 6-qt. pot, heat 1 1/2 in. oil over medium-high heat to 375° on a deep-fry thermometer. Add about 9 won tons at a time and cook, turning once and adjusting heat as needed to maintain oil temperature, until deep golden, about 2 minutes. Transfer to paper towel-lined baking sheets to drain.
Serve warm with Sriracha mayo.