Turkey and Shrimp Wontons

Turkey and Shrimp Wontons are a personal favourite of mine. They are so easy to make and with so many fillings available they never get boring. This recipe uses a turkey and shrimp mixture that works so well especially around Thanksgiving and Christmas. However, chicken or pork are perfect substitutes. These delicious Chinese parcels are deep fried creating a crispy coating with a soft inside. They are served with a dipping sauce for a perfect combination as an appetiser, starter or even a side dish.

I do make these Turkey and Shrimp Wontons in advance, cover with a damp cloth and store in the fridge on a baking tray. If you don’t want to deep fry then these wontons can be steamed for no more than 5 minutes. Obviously they won’t be crispy.

Please note that most wonton wrappers contain egg for those with allergies.

Turkey and Shrimp Wontons

Crispy gorgeous wontons with a moist

4.81 from 89 votes

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Course: Appetizer, Canapes, Side Dish, Starter

Cuisine: Asian, Chinese

Keyword: Chicken, Deep Fry, Pork, Seafood, Shrimp, Turkey, Turkey and Shrimp Wontons, Wontons

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 20 Wontons

Calories: 45kcal

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Ingredients

 

MetricImperial

• 230 g turkey mince chicken/pork
• 115 g shrimp diced
• 20 medium wonton wrappers
• ½ tsp dark soy sauce
• ½ tsp toasted sesame oil
• ½ tsp white pepper
• Vegetable oil

Instructions

• Using a mixing bowl, add the turkey, shrimp, sark soy sauce, toasted sesame oil and the white pepper and stir thoroughly to combine. The mixture should be sticky to the touch which is ideal.
  230 g turkey mince, 115 g shrimp, ½ tsp dark soy sauce, ½ tsp toasted sesame oil, ½ tsp white pepper
• Pour a little water into a small cup. This will be used to help seal the wrappers.
• Place one wonton wrapper into the palm of your hand and add nearly ½ a tablespoon of the turkey/shrimp mixture into the middle.
  20 medium wonton wrappers
• Dip a finger into water and run it around the edge of the wrapper.
• Slightly cup your hand closing the wrapper and gather opposite side and gently pinch together. Once pinch, slightly twist in any direction.
• Spin the wrapper around in your hand and repeat the process. You are basically gathering the sides together and twisting to seal. Once you have done a few, it will become second nature and you will plough the rest of the wrappers.
• When you are ready to fry, turn on your deep fat fryer or add vegetable oil to a deep sided pan, filling no more than ½ of the pan height for safety. The temperature should be 190C/375F.
  Vegetable oil
• Carefully add the wonton wrappers and fry until golden brown and crisp. Remove from the oil and drain on kitchen paper.
• Serve with a dipping sauce for a perfect starter, canape or side dish.

Nutrition

Calories: 45kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 9IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.4mg