Shrimp Wontons with Chili Jam
4 servings
30 minutes
Shrimp wontons with chili jam are a bold combination of Asian traditions and Brazilian exoticism. The crispy wonton dough hides a delicate filling of tiger shrimp, fragrant ginger, and spicy chili. The dish is enhanced by chili jam – a sweet-spicy sauce that balances flavors and makes each bite unforgettable. This dish is perfect for a festive dinner or a friendly evening where you want to impress guests with exotic notes. Serving with coriander and sesame adds freshness and pleasant texture, turning the wontons into a gastronomic masterpiece.
1
Preheat the fryer or fill a deep pan one-third with sunflower oil and heat to 190 degrees. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in 40 seconds.
- Sunflower oil: 500 ml
2
Put shrimp, chopped green onion, chopped and seeded chili, peeled and chopped ginger root, and minced garlic in the blender. Add spices to taste. Blend for a few seconds until smooth.
- Tiger prawns: 6 pieces
- Spring onion: 4 pieces
- Chili pepper: 1 piece
- Ginger root: 1 piece
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Fill the wontons with the mixture, brush with egg white. Fold into triangles. Fry the wontons in oil for 2-3 minutes until golden brown.
- Wonton wrappers: 12 pieces
- Chicken egg: 1 piece
- Sunflower oil: 500 ml
4
In the meantime, prepare the chili jam. In a blender, place chopped, seedless chili, chopped green onion, grated ginger root, sesame, pour in sesame oil, soy sauce, and honey. Squeeze lime juice. Blend until smooth.
- Chili pepper: 1 piece
- Spring onion: 4 pieces
- Grated ginger: 1 teaspoon
- Sesame seeds: 1.5 tablespoon
- Sesame oil: 2 teaspoons
- Soy sauce: 2 teaspoons
- Honey: 1 tablespoon
- Lime: 1 piece
5
Place the wontons on a kitchen towel and pat dry. Arrange on serving plates. Serve the jam in a sauce boat. Garnish with coriander and sprinkle with sesame seeds.
- Wonton wrappers: 12 pieces
- Ground coriander: 1 tablespoon
- Sesame seeds: 1.5 tablespoon