Crispy Wonton Recipe

Prepare seafood and meat

Pat shrimp dry with paper towels, then finely chop into small pieces. Combine chopped shrimp and ground chicken in a medium mixing bowl.

Mix aromatics and seasonings

Add sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, cornstarch, white pepper, and salt to the bowl with shrimp and chicken.

Mix thoroughly with a spatula or spoon until the mixture becomes slightly pasty and cohesive (about 1–2 minutes). This helps bind the filling so it holds together during frying. Taste a small pinch (optional: cook a tiny amount in a pan first if you prefer) and adjust salt or soy to preference.

Set up an assembly area with wonton wrappers on a clean surface, a small bowl of water for sealing, and the filling bowl. Keep wrappers covered with a damp towel to prevent drying.

Place about 1 teaspoon of filling in the center of each wonton wrapper. Do not overfill — too much filling will prevent proper sealing and cause leaks.

Dip your finger into the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle (if using square) or a half-moon (if using round), press out any air pockets, and seal tightly. For a classic crispy wonton shape, bring the two corner points of the sealed edge together and press to adhere, forming a small purse. Repeat until all wrappers are filled. Place finished wontons on a baking sheet lined with parchment paper, not touching each other.

Pour oil into a medium Dutch oven or deep frying pan to a depth of 1.5–2 inches (about 2 cups). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and float up quickly without browning immediately.

Fry wontons in batches (about 6–8 at a time, depending on pot size) to avoid overcrowding. Gently lower wontons into hot oil with a slotted spoon or spider.

Fry, turning occasionally, until golden brown and crispy, about 2–3 minutes total per batch. Remove with a slotted spoon and transfer to a paper towel–lined plate to drain. Repeat with remaining wontons, allowing oil to return to temperature between batches.

If you prefer to bake or air-fry: brush assembled wontons lightly with oil and bake at 400°F (200°C) on a parchment-lined sheet for 10–12 minutes, flipping halfway, or air-fry at 375°F (190°C) for 6–8 minutes until golden and crispy.

Warm the sweet chili sauce slightly in a small saucepan or microwave (optional). Transfer sauce to a small bowl for dipping.

Arrange crispy wontons on a serving platter. Sprinkle with sesame seeds and sliced scallions if using. Serve immediately with sweet chili sauce and lime wedges on the side.