Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes - 1 hour | Serves: 4
Lunch » Other » Asian

 Ingredients:

- One small can of Water Chestnuts. You will need about 3/8 of a cup.
- 2-3 stalks of scallions.
- A chunk of ginger. Enough to make 1.5 Tbsp. completely minced if you're the measuring type.
- 0.75 pounds of peeled, de-veined, and washed shrimp, diced fine
- 1 Tbsp. Corn Starch, with enough water to liquefy it (don't add h20 until the last moment)
- 3 Tbsp. Soy sauce
- 0.75 Tsp. Toasted Sesame Seed Oil
- 0.75 Tsp. Chili Oil
- 1 Tsp. Granulated Sugar
- Square wonton wrappers, fresh as you can get. Ok, so these arent from scratch, but I'm not going to be arsed to make these from scratch when they're perfctly good from the store.
- And THREE bowls (cereal sized)

You will also need enough oil to fill your fryer, or 1-2 inches worth in a high-walled skillet or dutch oven pot. If you don't want to fry it, there are other ways to cook them, so fret not. I'll go over a few ways later.

First, mince the water chestnuts. They should be very fine. You will need about 3/8 cups if you're the measuring type, but I tend to eyeball it now. The correct amount usually winds up being about half a small can. Put the minced water chestnut in one of your bowls. Let's call it bowl #1