The TAICHI project is financed with aid from EU

Shrimp Wontons

Asian | Medium | 20 min. | serves 2


  • 3/4 lb shrimp, shelled and deveined
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 teaspoon peeled, grated fresh ginger
  • 1 teaspoon sugar
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 3 sprigs coriander, leaves only, minced
  • 2 water chestnuts, peeled and finely chopped, (optional)
  • 3 dashes ground white pepper
  • 1/2 beaten egg for sealing wontons


  • Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton skin with about 1 heaping teaspoon of the filling and seal the wonton skin with the beaten egg.
  • Boil the wontons in boiling water for a couple of minutes or until they float to the top or you may also steam the shrimp wontons for about 6-8 minutes. Serve hot with ginger vinegar dipping sauce.