Recipe: Crunchy Shrimp Wontons with Green-Onion Dipping Sauce

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE

"These perky-looking wontons gush juices when you bite them, so be sure to have a napkin handy."

FOR THE SHRIMP:
1 cup low-sodium soy sauce, divided use
1/3 cup coarsely chopped fresh cilantro, plus leaves and tender stems from 24 sprigs
1 tablespoon lemon zest
2 tablespoons plus 2 tsp. minced fresh ginger, divided use
2 tablespoons toasted sesame oil, divided use
24 large shell-on shrimp (20 to 24 per lb.)
FOR THE WONTONS:
Vegetable oil for frying
24 square wonton wrappers
FOR THE DIPPING SAUCE:
1/4 cup orange juice
3 tablespoons lemon juice
2 tablespoons orange marmalade
3 tablespoons finely chopped green onion

TO PREPARE THE SHRIMP:
In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tbsp. ginger, and 1 tbsp. sesame oil. Set aside.

Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.

TO MAKE THE WONTONS:
Drain shrimp in a colander, spread out on paper towels, and pat dry.

Pour oil into a deep, heavy pot to a depth of 3-inches and heat to 375 degrees F.

Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.

TO COOK THE WONTONS:
Preheat oven to 200 degrees F and put a shallow rack in a baking pan.

When oil reaches 375 degrees F, fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.

TO PREPARE THE DIPPING SAUCE:
In a small bowl, whisk together the remaining 1/2 cup soy sauce, the remaining 1 tbsp. sesame oil, the orange and lemon juices, marmalade, green onion, and remaining 2 tsp. ginger.

Serve wontons hot, with dipping sauce on the side.

Makes 24
Source: Sunset magazine