Prep and Cook Time: about 45 minutes. Notes: These perky-looking wontons gush juices when you bite them, so be sure to have a napkin handy.
1 cup low-sodium soy sauce
1/3 cup coarsely chopped fresh cilantro, plus leaves and tender stems from 24 sprigs
1 tablespoon lemon zest
2 tablespoons plus 2 tsp. minced fresh ginger
2 tablespoons toasted sesame oil
24 large shell-on shrimp (20 to 24 per lb.)
Vegetable oil for frying
24 square wonton wrappers
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onion
How to Make It
In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger, and 1 tbsp. sesame oil.
Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature. Drain shrimp in a colander, spread out on paper towels, and pat dry.
Pour oil into a deep, heavy pot to a depth of 3 in. and heat to 375°. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
Preheat oven to 200° and put a shallow rack in a baking pan. When oil reaches 375°, fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
In a small bowl, whisk together 1/2 cup soy sauce, 1 tbsp. sesame oil, the orange and lemon juices, marmalade, green onion, and 2 tsp. ginger. Serve wontons hot, with dipping sauce on the side.
I have been making these for years and they are always a hit. My marinade is simpler, salt ginger, garlic, pepper, sesame oil, soy sauce, scallion. Don't make marinade to liquid, just moist around shrimp, no need to pat dry. Wrap shrimp and fry...delicious.
I don't know what went wrong with donnaweave's dish.
I made these a couple times now, and I loved them! They're really yummy. I added a little twist of my own by not using the sauce, and just cooking them in a pan as so they wouldn't being as greasy. But I love these, and so does my family.
My 11 year old daughter wanted me to make this for her. It ended up being way too much work for the outcome. Be sure to plan ahead as they really take a long time to prep, etc. I also found these way too salty and greasy. My daughter ate a couple and then said she was full. (She didn't want to hurt my feelings). If I ever attempt this again I will definitely steam them instead. I would also chop up all the shrimp, season them, stuff the wonton, and steam them. Use a different dipping sauce too as this one is way way too salty.
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