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Crispy Shrimp Won Tons with Sriracha Mayo

Photo: Thomas J. Story

Total time 1 hr, 30 mins
Yield

Makes 36 to 46 (serving size: one won ton with about 1/2 tsp. mayo)

Reader Jean Oh, of Cerritos, California, sent in this family recipe. We'd like to say that they're just as good baked, but honestly, they really are best fried. The Sriracha mayo puts it over the top. Won ton wrappers vary in size, so if you use smaller wrappers, you'll get more won tons.

Ingredients

  • MAYO
  • 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

Nutrition Information

  • 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

  1. Make mayo: In a bowl, combine mayonnaise, Sriracha, and lemon juice. Chill until used.

  2. Make won tons: Finely chop shrimp. In a medium bowl, combine shrimp, onions, carrot, egg whites, salt, and pepper until well blended.

  3. 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.

  4. 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.

  5. Serve warm with Sriracha mayo.