Name: Spicy Shrimp Wontons
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 24
Ingredients: 6 ounces peeled and deveined shrimp, roughly chopped; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1/2 teaspoon sesame oil; 1 tablespoon finely grated ginger; 2 tablespoons chicken stock; 2 teaspoon cornstarch; 1/2 cup pea shoots, roughly chopped (can sub baby spinach); 1/2 teaspoon crushed red pepper; 1 tablespoon cilantro, chopped; 24 wonton skins; For the sauce:; 2 tablespoons chili oil (homemade or store bought); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon minced garlic; 1 tablespoon chopped cilantro; 1/2 cup chicken broth; 1 teaspoon cornstarch

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This past weekend my friend Morgan and I did a whole night of Marion’s Kitchen recipes, including her spicy shrimp wontons.

Morgan and I met on Instagram two years ago, and I am blessed to call her my friend. We are foodie friends through and through and we miss dining in Chicago, so we decided to get together and cook some recipes together. Marion’s Kitchen is one of our favorite YouTube Channels to follow, so it was not a hard decision on what cuisine we were going to make, but WHAT to make – so many options!

These shrimp wontons were so delicious. I wanted to recreate them yesterday, but my chili oil was so spicy, I had to alter the sauce recipe so that it was flavorful spicy, not just knock your socks off spicy. I also bought pea shoots and thought that would go well with the shrimp.

That was my lunch yesterday. Then for dinner I made a wonton soup and it was so delicious.

Can you freeze wontons?

Yep! This made 24 wontons. For the remaining 12 that I made, I placed them on a cookie sheet for 30 minutes, then stored them in a ziplock bag. That way they won’t stick together and I can pull out as many as I want. It will take just a few minutes longer to boil from frozen – about 6-7 minutes.

Spicy Shrimp Wontons

Yield: 24 wontons

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

This recipe was adapted from Marion's Kitchen. I reduced the amount of shrimp and added pea shoots to the filling. I also added broth to the sauce to reduce the points in the spicy sauce.

Ingredients

6 ounces peeled and deveined shrimp, roughly chopped
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1 tablespoon finely grated ginger
2 tablespoons chicken stock
2 teaspoon cornstarch
1/2 cup pea shoots, roughly chopped (can sub baby spinach)
1/2 teaspoon crushed red pepper
1 tablespoon cilantro, chopped
24 wonton skins
For the sauce:
2 tablespoons chili oil (homemade or store bought)
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon minced garlic
1 tablespoon chopped cilantro
1/2 cup chicken broth
1 teaspoon cornstarch

Instructions

In a large bowl, mix the shrimp through cilantro. Mix with a fork or your hands for 2-3 minutes.
Heat a pot of water to boil.
Lay your wonton wrappers on the counter (I do 6 at a time, and keep the rest covered with a wet paper towel so they don't dry out).
Using a teaspoon of filling, fill the wrapper, then wet the sides of the wontons with your finger to seal. Reduce water to a simmer - you don't want to cook the wontons in a rolling boil. Boil for 2-3 minutes.
For the sauce, put everything in a skillet and cook over medium heat for 5 minutes to thicken.
Serve with veggies on the side and drizzle two teaspoons of sauce over the wontons.