Servings: 50 won tons

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Shrimp and Crab Wontons


1 small can tiny shrimp, rinsed and drained
1 small can crabmeat, drained and rinsed
One 6-ounce package Frieda’s® Waterchestnuts peeled and finely chopped
2 green onions, thinly sliced
3 tablespoons soy sauce
2 tablespoons cooking sherry
1 clove garlic, minced
Few drops hot pepper sauce
One pound package Frieda’s® Won Ton Wrappers
Peanut oil or salad oil for deep-frying
Soy sauce for dipping
Sweet-sour sauce


Prepare filling: In a small bowl combine the shrimp, crabmeat, waterchestnuts, onions, soy sauce, sherry, garlic, and hot pepper sauce; stir until well mixed.

To fill wonton skins: place 1 wonton wrapper with one point facing you. Spoon 1 teaspoon filling in center of wonton. Fold corner closest to you over filling. Roll toward opposite point, enclosing filling, to within 1-inch of opposite point. Moisten the right and left sides of the roll you just made. Fold those ends toward you and press the points together with your fingers. The wonton should look just like a nurse’s cap. Take care that filling is sealed within. Repeat with remaining filling and wonton skins.

Pour cooking oil into Dutch oven or deep skillet to a depth of 3 inches. Heat to 365°F. Fry wontons, 6 or 8 at a time, in hot oil until golden brown, turning once to brown all sides.  Drain cooked wontons on paper toweling. Keep warm on ovenproof platter in 250°F oven until all are cooked. Cut up any leftover wonton wrappers in ½-inch-wide strips. Fry in oil until golden. Drain. Serve hot wontons and wonton strips with soy sauce and sweet-sour sauce for dipping.

Sweet-Sour Sauce: In a small bowl combine ½ cup stone-ground mustard, ½ cup melted currant jelly, and 3 tablespoons ketchup until blended.