Shrimp Dim Sum

Ingredients

• Wonton wrappers

  (includes egg roll wrappers)

  340g

• Shrimp

  Crustaceans, mixed species, raw

  1000g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  26g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Rice flour

  White

  2 tbsp or 20g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. Finely chop the shrimp, then add to a large bowl with the green onions, soy sauce, fish sauce, salt, pepper, and sugar. Mix well. Add the egg and rice flour and stir; the mixture should thicken a bit.
2. Use a sharp knife to shred the wonton wrappers into ½-inch-wide strips, then transfer to a separate large bowl.
3. Scoop 2 tablespoons of the shrimp filling into the bowl with the shredded wrappers and pat firmly to cover the filling completely. Repeat to make about 6 balls total.
4. In a large pot, heat the vegetable oil over medium-high heat until the temperature reaches 350°F (180°C).
5. Working in batches, fry the shrimp balls in the hot oil for 5-6 minutes, or until the internal temperature reaches 145°F (63°C).
6. Serve immediately with sweet chili sauce alongside for dipping.

Similar Foods

• Summer Shrimp
• Shrimp Summer Rolls
• Summer Salad with Grilled Shrimp