14 wonton skins
6-8 Large, Raw, peeled and deveined Shrimp
1/4 teaspoon Worcestershire
1/4 teaspoon white pepper
1 teaspoon green seasoning (OPTIONAL)
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups of vegetable oil for frying.
FOR THE DIPPING SAUCE:
1 tablespoon ketchup
1 teaspoon soy sauce
1/4 teaspoon crushed red chilies
1/4 teaspoon oyster sauce
Rinse the shrimp under cold running water, make sure the veins has been properly removed from the back of the shrimp.
Drain and season with everything besides the Oil. Place the seasoned shrimp in a food processor and chop it into very small pieces. Almost to a paste consistency.
Heat the oil to 350 degrees.
Lay out the wonton wrappers on a flat surface to form a diamond. This means that one of the ends should be pointing to you. Pretend we are filling for egg rolls. So place a teaspoon of the shrimp paste close to the edge. Baste all 4 ends with water so that the wrapper will stick together when it is rolled.
Roll the shrimp into the wrapper and pinch the ends together. I know this is NOT the conventional way of wrapping wontons, but I prefer this way better.
Place the filled wonton seas side down on a baking tray while you finish wrapping the rest.
Once the oil is hot start frying the wontons. It will only take 35-45 seconds to fry. As soon as you hear the oil starts to pop that means the shrimp is cooking on the inside. So you will want to remove the wonton about 10 seconds after.
Drain on paper towels.
Mix everything for the dipping sauce together and serve with hot wontons and a cold beer!