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.

Jean Oh, Cerritos, California
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes 36 to 46 (serving size: one won ton with about 1/2 tsp. mayo)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

53 calories; calories from fat 44%; protein 2g; fat 2.7g; saturated fat 0.3g; carbohydrates 5.2g; fiber 0.2g; sodium 117mg; cholesterol 9.8mg.
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