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.
- 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
- 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.
On #teampurple and #teamblue 6 wontons are 3 points, on #teamgreen its 4 points. The sauce is 2 points on all WW plans.
If you count calories or macros, 6 wontons are 200 calories, 2.3 fat, 24 carbs, 1.2 fiber and 18.5 protein.
For the sauce: 78 calories, 7.2 fat, 1.6 carbs, .1 fiber and 1.2 protein
For the wonton soup broth:
- 4 cups chicken broth
- 1 teaspoon sambal oelek
- 1 inch ginger, slice
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
If you love wontons, check out a few of my other wonton recipes:
Pork and Mushroom Wontons
Delicata Squash Wontons:
And here is a post from 2013 – breakfast wontons! I hope you appreciate the crappy food photography 😂
Let me know if you make these – and thanks to Marion for the inspiration!