Ingredients
1 package wonton wrappers
45 to 50 large shrimps (1 large shrimp ring, thawed, is acceptable)
1/2 cup jalapeno jelly
1 clove garlic, minced
1 Tbsp. soy sauce
1/2 can water chestnuts, finely chopped
1 Tbsp. red chili sauce
1/2 tsp. salt
1/2 tsp. ground pepper
Water, to seal wontons
Oil, for frying
Plum sauce, for dipping
Preparation
Rinse thawed shrimp under cold water, drain well and pat dry with a paper towel. Chop into small pieces and put into a mixing bowl. Add jalapeno jelly, garlic, soy sauce, water chestnuts, chili sauce, salt and pepper into bowl. Mix well. Let mixture sit in the fridge for at least one hour to allow flavours to mingle. Drain off excess liquid before filling wonton wrappers.
Spoon drained shrimp mixture onto wonton wrappers; moisten edges of wrapper with water so they will seal when folded. Fold wrapper into triangles and press to seal, then fold ends together to form wonton shape. Pinch well so they are tightly sealed.
Preheat oil in deep fryer or deep pot. Fry wontons in oil until golden brown. Remove and drain on paper towel. Serve with warm plum sauce.
