Fried Shrimp Wontons
  
 
 Step 9:

Close up of sauces used:
 

 Step 10:

From here on out you will be moving fairly fast. All of your pieces are very small, and they will cook very fast. You MUST pay attention or your stuffing will be ruined.

On a medium flame, heat up a non-stick skillet. Once it?s hot, pour some canola oil in the pan. You?ll need about 1 Tbsp. worth, but this is one of those things you feel after you get the hang of it. I forgot to take a picture of this next part, but luckily you need only to rely on your nose. You will dump the onions and ginger (bowl #2) into the skillet, and keep it moving over a medium heat until you can smell the fragrance of the scallion and ginger mixing. The scallions will begin to wilt, but other than that you need to trust your sense of smell.

This next part is very important. We will be parcooking the shrimp. This means we?re going to PARtially cook the shrimp. It will be done on the outside, and slightly unfinished on the inside. This is so that it will finish cooking when you cook the wonton.

Dump bowl #1 into the skillet, with everything else still in it from before. Keep it stirring, and move it quickly.

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