Deliciously Baked Shrimp & Kale Wontons
These are so tasty!
Cooking Instructions
- 1
preheat oven to 375° & get out a large baking sheet
- 2
take a sheet of foil, enough to more than cover the baking sheet, crunch the foil and then line the baking sheet so that there are plenty of "airy" spaces.
- 3
lightly spray foil with olive oil
- 4
add carrots, kale, and cabbage to food processor, chop fine
- 5
add in minced garlic, crushed red peppers, chives, pepper, and soy sauce, chop till fine but don't let it turn into a sauce
- 6
scoop out ingredients into a medium mixing bowl
- 7
rinse out processor, and add in shrimp (make sure these are cooked, cleaned, devained, tail off), and chop but don't completely mince
- 8
add to mixing bowl, and fold/mix
- 9
take out package of wonton wrappers, you'll need at least 18-20
- 10
get a small bowl of water for gluing the wonton wrappers, and a paper towel for drying fingers between gluing (as needed)
- 11
lay wrapper out flat, add about 1 tablespoon of filling to the middle
- 12
dip a finger in water, and wet 2 edges of the wrapper, and fold over into a triangle
- 13
dry your fingers, and pinch the edges together. I usually start at the top of the triangle, and work backwards
- 14
lay each wonton onto the baking sheet, not letting them touch
- 15
after all wontons are laid out on the baking sheet, lightly spray with olive oil
- 16
bake in middle oven rack approximately 10 minutes
- 17
remove and flip each wonton - I can usually just grab a corner and flip them
- 18
place back in oven and bake on the other side for another 3 minutes
- 19
remove, and enjoy either as they are, or with your favorite soy-based dipping sauce
Cooksnaps
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Comments
Your recipe is making me very hungry. I an allergic to all shellfish.
I will replace with salmon, chicken or something else. 🙂
Thank you for sharing.
Sincerely Candy