Several months ago, the Vietnamese lady who does my wife’s nails told us about the crispy shrimp wraps she makes for parties. The shrimp marinade was simple enough and the lumpias turned out quite tasty. When my brother tasted them, he said they reminded him of a dish we used to order at Chinese restaurants in the Philippines – camaron rebosado con jamon, or shrimp fritters with ham.
Emulating my mother’s ingenuity and flexibility in the kitchen, I set out to combine the two foods. I aimed for a treat that would be easy to prepare and a proper homage to the two dishes that sparked the process.I’m looking forward to trying variations on this dish, possibly using peppered bacon, a different kind of onion or crab instead of shrimp.
½ lb fresh shrimp, 51-60 size, deveined and peeled, sliced in half lengthwise
½ large yellow onion, quartered then sliced into ½ inch wide strips
4 slices thick bacon, each sliced into 12-13 pieces
1 package square wonton wrappers (48-60 pieces)
1 egg, well beaten
2-3 C vegetable oil
Arrange ½ shrimp, 1 onion strip and 1 piece of bacon on a wonton wrapper. Moisten the wrapper edges with the egg. Fold the wrapper into a triangle, pressing the edges gently to seal them well. Set aside on a tray, separating layers with waxed paper.
Preheat the oil to 350°F. Pierce both sides of the wontons with a fork. Gently slide the wontons into the hot oil, flipping them once or twice with chopsticks or BBQ sticks. Cook until the wrappers are golden brown. Drain on a rack or paper towels.
Serve with Sweet and Sour Sauce.