• Chop shrimp to the desired size. I like to keep chunks in my shrimp for added texture.
  400 g black tiger shrimp
• Prepare all your vegetables by finely dicing them.
  ⅓ cup minced ginger, 2 stalks green onion, ⅓ cup minced garlic
• Add all your filling ingredients in a bowl, mix and let it marinate 30 minutes. You can also cook some and taste to see if you like it.
  400 g black tiger shrimp, ⅓ cup minced ginger, ⅓ cup minced garlic, 2 stalks green onion, 1 tbsp corn starch, 1 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tbsp oyster sauce, 1 tsp dashi powder, 1 tsp sesame oil, 1 pinch sugar, 2 tbsp chili crisp, 1 tbsp soy sauce
• Roll out all sides of your wonton wrapper so that the sides are thinner than the middle and the wonton wrapper is larger.
• Add 1 large tbsp into the middle of your wonton wrapper.
• Brush the edges of your wrapper with a light layer of water.
• Fold two opposite corners onto on another and pinch to seal.
• Bring the two remaining corners together and pinch all 4 corners together at the top to seal.

Boil method

• Bring a pot of water up to a boil then add your wontons to cook for 5-10 minutes. A good way to tell that they are cooked is when they float to the top.

Deep fry method

• Bring a pot of oil up to 350F and fry for 5-10 minutes or until golden brown.

Air fry method

• Lightly brush your wontons with oil and place in air fryer for 10 minutes at 360F.