A picture of Shrimp and Spring Asparagus Fried Wontons.

Shrimp and Spring Asparagus Fried Wontons

cookpad.japan @cookpad_jp

I always add in shiso and garlic to this.
But today, I found reeeeeally delicious asparagus, so while leaving the taste of the ingredients intact, I made this so it could be enjoyed with sweet chili sauce ♬

The yogurt brings it all together. Make sure to mix well. Recipe by Ha-tannookkasan

I always add in shiso and garlic to this.
But today, I found reeeeeally delicious asparagus, so while leaving the taste of the ingredients intact, I made this so it could be enjoyed with sweet chili sauce ♬

The yogurt brings it all together. Make sure to mix well. Recipe by Ha-tannookkasan

Shrimp and Spring Asparagus Fried Wontons

cookpad.japan @cookpad_jp

I always add in shiso and garlic to this.
But today, I found reeeeeally delicious asparagus, so while leaving the taste of the ingredients intact, I made this so it could be enjoyed with sweet chili sauce ♬

The yogurt brings it all together. Make sure to mix well. Recipe by Ha-tannookkasan

I always add in shiso and garlic to this.
But today, I found reeeeeally delicious asparagus, so while leaving the taste of the ingredients intact, I made this so it could be enjoyed with sweet chili sauce ♬

The yogurt brings it all together. Make sure to mix well. Recipe by Ha-tannookkasan

Saved

Ingredients

5 servings

10Vannamei or whiteleg shrimp
1 bunchAsparagus
1Hanpen (large)
3 gramsSugar
2 tbspPlain yogurt
30wrappers Wonton wrappers
1Oil (for frying)

Saved

Steps

1

Peel the shrimp and rinse them in 1 tablespoon sake (not listed), remove the veins, and cut into pieces a little smaller than 2 cm.
2

Remove the skin off the bottom half of the asparagus with a vegetable peeler, and cut into pieces a little smaller than 2 cm.
3

Finely chop the hanpen.
4

Thoroughly stir the shrimp, asparagus, hanpen, yogurt, and sugar together.
5

Wrap the mixture up in the wonton wrappers. Fold them into triangles, circles or squares. It's best to seal them with katakuriko dissolved in water.
6

Fry until crispy in 340F/170C oil and serve!
7

Eat them with sweet chili sauce.

Saved

Cooksnaps

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cookpad.japan @cookpad_jp

on October 09, 2013 00:05

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