Crispy shrimp wontons are a delectable Asian appetizer that encapsulates the irresistible combination of crunchy exteriors and succulent, flavorful interiors. These delicate parcels feature a filling crafted with minced shrimp, aromatics like garlic and ginger. Encased in thin wonton wrappers, the dumplings are meticulously folded and then deep-fried until golden and crispy. Served with a dipping sauce, crispy shrimp wontons are a popular and visually appealing dish. The best part is you can even air fry or boil these and they will still taste amazing.
Can crispy shrimp wontons be done in the air fryer?
The short answer is yes. There are two ways to cook these wontons. Boiled, and fried and I knew there would be questions about whether or not you could make them in the air fryer so I decided to try it out.
- Healthier and uses less oil
- Easier set up
- Can make large batches at once
- Sacrifices texture, it’s not as crispy, more crunchy
After trying the air fried vs deep fried versions, the deep fried one definitely tastes better and creates a lighter crispiness. The air fried version is a crunchier crisp, however, it was still very light and if I were to make them again, I would actually prefer to air fry because of the health benefits.
The method I used in the air fryer was to brush a light layer of oil on the wontons then air fry at 360F for 10 minutes.
Crispy Shrimp Wontons
- 1 package square wonton wrappers
- 1 tbsp corn starch
- 1 tbsp water
- 1 lbs shrimp
- ½ cup garlic chives (fine chopped)
- 1 tbsp soy sauce
- 1 tsp white pepper
- 1 tsp cooking wine
- 1 tsp sesame oil
- 1 tbsp corn starch
- ½ tbsp chicken bouillon powder
- 2 tbsp water
- ½ cup mayo
- ¼ cup sweet chili sauce
- 1 tbsp sriracha
- green onions
- Devein and shell your shrimp.1 lbs shrimp
- Cut and pound them on a cutting board until it becomes a paste.
- Add remaining filling ingredients into a bowl along with the shrimp. Mix well.½ cup garlic chives, 1 tbsp soy sauce, 1 tsp white pepper, 1 tsp cooking wine, 1 tsp sesame oil, 1 tbsp corn starch, 2 tbsp water, ½ tbsp chicken bouillon powder
- Mix together corn starch and water, This is the corn starch slurry that we will use to seal the wontons.1 tbsp corn starch, 1 tbsp water
- Place 1 tbsp of the filling into the center of your wrapper.1 package square wonton wrappers
- Coat the edges of your wonton wrapper with the corn starch slurry.
- Fold together two opposing corners together.
- Fold together the remaining two corners at the top and seal the sides to create your rangoon shape. All four corners should be sealed in the middle.
- Place into hot oil at 375F for 5-8 minutes or until golden brown and crispy. Alternatively, spray with oil and air fry at 360F for 10 minutes. If you don't want them crispy, you can also boil for 10 minutes.
- Mix together your sauce ingredients.½ cup mayo, ¼ cup sweet chili sauce, 1 tbsp sriracha
- Top everything with green onions and enjoy!green onions