Chili Shrimp With Crispy Wonton

Rice is good, but deep-fried wonton strips are an even better side dish for spicy shrimp.


  • 10 shrimp, cleaned and deveined
  • 1 welsh onion, minced
  • 3 grams ginger, minced
  • 1 clove garlic
  • 2 teaspoons sesame oil
  • 10 wonton wrappers
  • Vegetable oil
  • Fresh coriander
  • Chili sauce:
  • 2 tablespoons ketchup
  • 1 teaspoon broad bean chili paste
  • 1/2 teaspoon instant chicken stock granules
  • 1/2 teaspoon salt
  • 100 milliliters water
  • 1 teaspoon potato starch


  1. Cut wonton wrappers into 5mm strips. Deep-fry until golden brown and crispy. Drain on paper towels and transfer to a plate.
  2. In a frying pan, stir-fry minced garlic, ginger, welsh onion and shrimp with sesame oil until shrimp changes color.
  3. Turn off the heat and add in the ingredients for the chili sauce. Combine 100 milliliters water with potato starch and mix well. Add mixture into the sauce.
  4. Turn the heat back on and cook until sauce is thickened.
  5. Pour over crispy wonton and garnish with fresh coriander.