Shrimp Wonton Cones
Shrimp Wonton Cones
Ingredients
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely minced
- 1/4 cup water chestnuts, finely minced
- 2 green onions, thinly sliced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/4 teaspoon black pepper
For the Wonton Cones
- 24 wonton wrappers
- 4 cups vegetable oil, for deep frying
- 1 egg, beaten, for sealing
For Serving (Optional)
- 1/2 cup sweet chili sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the shrimp filling: In a medium bowl, combine the minced shrimp, water chestnuts, green onions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare the wonton cones: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of shrimp filling near one corner of the wrapper. Fold the corner over the filling to form a small triangle. Brush the edges of the triangle with beaten egg.
⏱️ 5 min
- 3
Carefully roll the triangle from the filled corner towards the opposite corner, forming a cone shape. Press firmly to seal the edges. Repeat with the remaining wonton wrappers and filling.
⏱️ 10 min
- 4
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the wonton cones: Carefully place a few wonton cones into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 8 min•🌡️ 350
- 6
Remove the fried wonton cones with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining wonton cones.
⏱️ 2 min
- 7
Serve immediately with sweet chili sauce for dipping, garnished with fresh cilantro if desired.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Wonton Cones
Ingredients
For the Shrimp Filling
- 1 pound shrimp, peeled, deveined, and finely minced
- 1/4 cup water chestnuts, finely minced
- 2 green onions, thinly sliced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 egg white
- 1/4 teaspoon black pepper
For the Wonton Cones
- 24 wonton wrappers
- 4 cups vegetable oil, for deep frying
- 1 egg, beaten, for sealing
For Serving (Optional)
- 1/2 cup sweet chili sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Prepare the shrimp filling: In a medium bowl, combine the minced shrimp, water chestnuts, green onions, grated ginger, soy sauce, sesame oil, cornstarch, egg white, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 10 min - 2
Prepare the wonton cones: Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of shrimp filling near one corner of the wrapper. Fold the corner over the filling to form a small triangle. Brush the edges of the triangle with beaten egg.
⏱️ 5 min - 3
Carefully roll the triangle from the filled corner towards the opposite corner, forming a cone shape. Press firmly to seal the edges. Repeat with the remaining wonton wrappers and filling.
⏱️ 10 min - 4
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the wonton cones: Carefully place a few wonton cones into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
⏱️ 8 min•🌡️ 350 - 6
Remove the fried wonton cones with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining wonton cones.
⏱️ 2 min - 7
Serve immediately with sweet chili sauce for dipping, garnished with fresh cilantro if desired.