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Trinidad-style fried shrimp wontons

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Trini-style fried shrimp wontons are a fun, tasty fried treat enjoyed especially with other Chinese recipe. It is best enjoyed with your favorite dipping sauce like ketchup, chili sauce or garlic sauce.
Course Snack
Cuisine Caribbean, Chinese
Keyword wontons
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 50 wontons
Author We Trini Food


Shrimp filling

  • cups cleaned, deveined small shrimp (half pound)
  • tbsp green seasoning (with chadon beni, garlic, chive, pepper)
  • 1 tbsp oil
  • 1 tbsp BBQ sauce
  • 1 tbsp ketchup
  • 2 dashes bitters
  • salt to taste
  • pepper to taste
  • lime juice if necessary


  • 50 store-bought wonton wrappers
  • water for folding
  • oil for deep frying



  • Clean and devein the shrimp; rinse with lime juice if necessary.
  • Mix green seasoning and shrimp together.
  • Cover and refrigerate to marinate for an hour.
  • Strain any excess water from the shrimp.
  • Place a small pot on medium heat.
  • Add a tablespoon of oil.
  • Add the shrimp and stir to prevent sticking.
  • Cover and cook for five minutes.
  • Remove the cover.
  • Allow the liquid to boil off and the shrimp to become pink (less than five minutes).
  • Add bitters, BBQ sauce and ketchup. Mix.
  • Cook for another minute.
  • Set aside to cool.


  • Place a large pot on medium heat.
  • Add enough oil to the pot for deep frying.
  • Leave to heat up (15 minutes).
  • Place a single square wrapper into a bowl of water.
  • Remove immediately, shake off the excess water.
  • Add a teaspoon of the cooled filling to the center.
  • Fold the wrapper along its diagonal.
  • Press along the edges.
  • Pull the bottom corners together, with one over the other.
  • Squeeze the bottom corners together.
  • Place on non-stick tray to dry out.
  • Lift up after 5 minutes to prevent sticking.
  • When the oil is very hot, place the dried out wontons.
  • Turn after 10 – 20 seconds to ensure even brownness.
  • When golden brown, remove from oil.
  • Place on napkins to soak up oil.
  • Serve hot.