Crunchy Shrimp Wontons with Green-Onion Dipping Sauce

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.

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.

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.