Shrimp Wontons Recipe

Prepare shrimp

Roughly chop the raw shrimp into small 1/4" pieces. For a smoother texture, pulse shrimp 3–4 times in a food processor until coarsely minced but not paste-like.

Mix filling

In a medium bowl, combine the chopped shrimp, finely sliced green onions, chopped cilantro, minced garlic, minced ginger, soy sauce, sesame oil, rice wine, white pepper, and 1 teaspoon cornstarch. Mix thoroughly until the mixture is slightly sticky (this helps the filling hold together). Taste a small amount by cooking a pinch in a hot skillet to check seasoning and adjust soy or pepper if needed.

Fill wontons

Arrange wonton wrappers on a dry surface. Keep unused wrappers covered with a damp towel. Pour the 1/4 cup cold water into a small bowl for sealing. Place about 1 level teaspoon (approximately 10–12 g) of filling in the center of each wrapper. Dip your finger into the water and moisten two adjacent edges of the wrapper, then fold the wrapper in half diagonally to form a triangle, pressing out air. Optionally bring the two outer corners together, overlapping and sealing with a dab of water to form a small pouch or traditional folded wonton shape. Repeat until all wrappers are filled.

Rest

Place filled wontons on a parchment-lined tray, leaving space between them so they don't stick. Refrigerate for 15–20 minutes to firm up the filling and seals while you prepare the sauces and oil.

Heat oil

Pour about 3–4 cups of neutral oil into a heavy-bottomed pot or deep fryer—enough to submerge wontons about 2–3 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of wrapper into the oil; it should sizzle and brown steadily without burning.

Fry wontons

Working in small batches (6–8 at a time depending on pot size), carefully lower chilled wontons into the hot oil using a slotted spoon or spider. Fry for 2–3 minutes, turning once, until they are golden brown and crisp. Do not overcrowd—crowding lowers oil temperature and makes them greasy.

Drain

Use a slotted spoon to transfer fried wontons to a wire rack set over a baking sheet or to paper towels to drain excess oil. Keep finished batches warm in a low oven (200°F / 95°C) on a wire rack while frying remaining wontons.

Combine liquids

In a small saucepan, combine 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1 teaspoon soy sauce, and the pineapple chunks if using. Stir to combine and bring to a gentle simmer over medium heat.

Thicken

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to cook and stir for 1–2 minutes until sauce thickens to a glossy syrup that coats the back of a spoon. Remove from heat and let cool slightly.

Adjust

Taste and adjust sweetness or acidity by adding a little more brown sugar or vinegar as desired. Keep warm or serve at room temperature.

Prepare mustard

If using prepared Chinese hot mustard paste, transfer 2 teaspoons to a small ramekin and stir in 1 teaspoon water to reach a thick but dip-able consistency. If using dry mustard powder, mix 2 teaspoons dry mustard with 1 teaspoon water and let sit 5 minutes to develop heat, whisking before serving. Adjust water to reach preferred intensity and texture.

Serve

Serve mustard in a small bowl alongside the sweet & sour sauce.

Arrange fried shrimp wontons on a platter lined with paper or a napkin. Sprinkle lightly with sesame seeds, add lime or lemon wedges on the side. Serve immediately with warm sweet & sour sauce and hot mustard for dipping.