With school fully back into session, I’m really feeling the hustle and bustle of high school life again. My sleeping schedule has finally shifted back into the ‘get up at five and don’t get sleepy until twelve’ mode, and to my utter dismay, homework is starting to pile up. Now I remember why I wanted break so badly. Luckily, I only have to hold it together until Martin Luther King Jr. Day (thank the Lord for three day weekends).
For this week’s recipe, I’m straying away from my usual sugary-sweet recipes and venturing to the other side of the taste palate. As fond as I am of sweet foods, I absolutely love spicy foods as well. There’s something about that mouth-burning taste that I just can’t get enough of! Eating foods that make your eyes water and leave you clamoring for a drink may seem strange to some of you, but I simply can’t live without my spicy. Growing up with kimchi all my life (I’m Korean), my palate has been accustomed to spiciness for years, so I guess it’s just been ingrained into me
But enough about me, and on to the Sriracha Shrimp Wontons. This recipe was recently discovered by my mother, and we first served it at Thanksgiving as an appetizer, and it was a hit! I’ve served it two more times after that, and I’ve only heard great things about it. They’re the best served warm or right out of the oven, while the wonton skins are still crispy. The bite-sizeness of the wontons make it a perfect finger food for parties and potlucks, and the spicy kick of the Sriracha will leave everyone’s tastebuds tingling for more!
SRIRACHA SHRIMP WONTONS
1 pound of raw, peeled, deveined shrimp
1 tsp. fresh minced garlic
salt (to taste)
pepper (to taste)
Mini muffin pan
36 dumpling/wonton wrappers (about 1 package)
Sriracha hot sauce (to taste)
3/4 cup mayonnaise
1/4 cup Masago (if desired, add more)
1. Chop the shrimp into small pieces. Add salt and pepper.
2. Heat frying pan at medium heat, add oil and garlic. Then add shrimp and cook thoroughly.
3.Preheat oven to 375 degrees.
4. Grease mini muffin pan lightly with oil. Place one wonton wrapper inside each spot.
5. Mix mayonnaise and Masago. Add sriracha until desired level of spiciness is reached.
6. Place shrimp inside each wonton wrapper. Then place sriracha mayo sauce on top of shrimp. (NOTE: Depending on the amount of sauce you place on top of each wonton, you may need more.)
7. Place pan in oven and bake for 10 minutes at 375. Then take out of oven, pop out of the pan, and serve.
NOTE: I am so so so sorry for the lack of specific measurements, but I don’t have the original recipe in my possession so I had to guesstimate. Thankfully, this isn’t baking so it’ll be okay even if the measurements are a little off. Feel free to adjust to your taste and leave any questions you have for me below! Enjoy!