Crispy Chili Shrimp Served in Edible Wonton Wrapper Cups
Crispy Chili Shrimp Served in Edible Wonton Wrapper Cups
Golden-Brown Wonton Cups Filled with Delectable Chili Shrimp
Experience a delightful culinary creation: plump, crispy chili shrimp served in golden-brown wonton wrapper cups baked to perfection. This dish is not only a feast for the eyes but also a treat for your taste buds, as you can enjoy the edible cups along with the succulent shrimp. Elevate your dining experience with these delicious and innovative wonton cup chili shrimp!
Main Ingredients- 25 fresh shrimp
- Potato starch
- 1 fresh egg
- Cooking oil (for frying)
- Store-bought wonton wrappers
Chili Sauce- 2 Tbsp minced garlic
- 1 onion (finely chopped)
- 3 Tbsp ketchup
- 2 Tbsp chili sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup
- Pinch of black pepper
- 2 Tbsp minced garlic
- 1 onion (finely chopped)
- 3 Tbsp ketchup
- 2 Tbsp chili sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp corn syrup
- Pinch of black pepper
Cooking Instructions
Step 1
Start by preparing your shrimp. For optimal freshness, rinse them under cold running water. Alternatively, you can soak them in ice-cold water or a very light saltwater solution for a short period before rinsing. This helps maintain their firm, succulent texture.
Step 2
Carefully remove the sharp, pointed tip from the head of each shrimp using scissors or a knife. This ensures a safer and more pleasant eating experience.
Step 3
To prepare the shrimp for frying, peel them and then make shallow cuts along the segmented underside (belly side) of each shrimp. These cuts will help prevent the shrimp from curling too much as they cook, allowing them to maintain a more appealing shape.
Step 4
At the tail end of the shrimp, you’ll find a small, sharp ‘vein’ or water sac. Trim this with scissors. Removing this helps prevent splattering oil during frying and contributes to a cleaner presentation.
Step 5
Now, let’s prepare the coating for our crispy shrimp. In a bowl, combine the potato starch and the egg white from one egg. Gradually add a small amount of water, mixing until you achieve a batter consistency that will coat the shrimp evenly. It should be thick enough to adhere but not overly gloopy. Add the prepared shrimp to the batter and toss to coat them thoroughly.
Step 6
Time to fry! Pour a generous amount of cooking oil into a pan and heat it to approximately 180°C (350°F). You can test the oil temperature by dropping a small amount of batter into it; it should sizzle and float to the surface almost immediately. Carefully add the battered shrimp to the hot oil, one by one. Avoid overcrowding the pan, as this can lower the oil temperature and result in less crispy shrimp.
Step 7
For extra crispiness, we’ll fry the shrimp twice. Fry the shrimp in batches until they are lightly golden and cooked through (about 2-3 minutes). Remove them from the oil and let them rest for a minute. Then, return the partially fried shrimp to the hot oil for a second fry, about 1-2 minutes, until they are a deep golden brown and perfectly crisp. Drain the fried shrimp on a wire rack or a sieve set over a plate. This allows steam to escape and excess oil to drip away, keeping the shrimp wonderfully crisp.
Step 8
Let’s make the delicious chili sauce. Heat a little oil in a pan over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and the onion becomes translucent. Sautéing the onion well brings out its natural sweetness.
Step 9
Add the sauce ingredients to the pan: ketchup, chili sauce, oyster sauce, corn syrup, and a pinch of black pepper. Stir everything together and bring it to a gentle simmer. Simmer for a minute or two to allow the flavors to meld. Feel free to adjust the proportions of these ingredients to suit your personal taste preferences for sweetness and spiciness.
Step 10
Once the sauce is simmering, turn off the heat. Add the double-fried crispy shrimp to the sauce and toss them quickly to coat evenly. Stir well until every shrimp is covered in the delicious chili glaze. And that’s it for the chili shrimp!
Step 11
Set the sauced chili shrimp aside to cool slightly. This step is important to prevent the wonton cups from becoming soggy when you assemble the dish.
Step 12
Now, let’s create the edible wonton cups. Place the store-bought wonton wrappers into the cups of a muffin tin, gently pressing them to form a cup shape. Bake in a preheated oven at 180°C (350°F) until they are golden brown and crisp. Baking time will vary depending on your oven.
Step 13
While the wonton wrappers are baking, you can gently shape them to ensure they hold their form well. A little gentle pressing or tucking of the edges can create a more aesthetically pleasing cup.
Step 14
Your beautiful Chili Shrimp in Wonton Cups are ready to be served! Spoon the cooled chili shrimp generously into the crispy baked wonton cups. Using store-bought wrappers makes this recipe incredibly convenient, as there’s no need to make dough from scratch. This dish offers a fun and delicious way to enjoy chili shrimp, complete with an edible and tasty container. It’s sure to impress and add a special touch to your meal!
