1 lb. shelled raw shrimp, finely chopped and dried
1/4 cup chopped scallion, greens only
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ginger powder
2 eggs
36 wonton wraps
Vegetable or corn oil for frying


Preheat a large skillet with 1-inch deep oil on medium heat.

In a medium bowl, combine shrimp, scallion, salt, pepper, ginger, and one egg. 

Beat the second egg in a small bowl. Brush and even layer of the beaten egg over the surface of 12 wontons. Spread about 1 teaspoon of the shrimp filling on each wonton. 

Carefully place a few wontons, shrimp side up, into the hot oil (3 or 4 wontons. Do not crowd). Cook until the bottom is golden, about 1 to 1 1/2 minutes. If your wontons cook too fast or take to long to fry up, adjust heat accordingly. Flip wontons over and fry for about 15 seconds to finish cooking the shrimp. Remove wonton chips to a drying rack or paper towel lined sheet pan. Repeat frying the remaining wontons.

Continue assembling and frying wontons in batches of 12. Serve.

Makes 36 wonton chips.

Recipe Notes:
  1. Keep the chunks of shrimp small. They stick to the wontons better during frying.
  2. Since the wonton chips are large and cook up quickly, it is easier to fry them in small batches.
  3. There will be a bit of splashing once the wonton is flipped, shrimp side down, during frying. To minimize splashing, be sure the shrimp is completely dried off with paper towels prior to making the filling. Use a fine mesh splash guard to contain splashing, if available.