Shrimp Wontons with Raspberry Mustard Sauce

Want one?…er…uh…I mean, Wonton? Yes please!

I love cooking with wontons because they are so versatile. This recipe was inspired by one of my favorite restaurants in Nacogdoches. Strangely enough it is an Italian restaurant, but they have these awesome shrimp wontons on their appetizer menu. I love all their food, but sometimes I have a hard time ordering a normal entrée because these little anomalies are so tasty I have to order them as my meal and throw in a side salad.

These shrimp wontons are based on the original. I like to change things up a bit when I make restaurant inspired food at home.

10 shrimp
3 pieces of bacon, cooked and crumbled
2 Tablespoons red bell pepper, minced
2 Tablespoons green bell pepper, minced
1 Tablespoons shredded parmesan cheese
1 green onion, chopped finely
5 {large, eggroll sized} wontons, halved
Oil for frying

Fill a pot with oil about 1 1/2 inches up the side of and heat to about 300 degrees. Lay one wonton half out and place a shrimp in the middle of the strip with the tail end hanging out of the wonton. Spoon about 2 teaspoons of the pepper mixture around the shrimp. Lightly brush water on the wonton. Fold one end of the wonton in towards the shrimp, crimping the wonton around the shrimp so the filling will stay inside when frying. Repeat with the other side of the wonton. Fry a couple of wontons at a time until all are cooked and let cool on either a cooling rack over a baking sheet or on a paper towel lined baking sheet. Serve with raspberry mustard sauce.

Raspberry Mustard Sauce:
1/4 cup Dijon mustard
1/4 cup raspberry preserves
2 Tablespoons honey

Combine all ingredients and mix well.


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