Crispy Shrimp Won Tons With Sriracha Mayo

• MAYO
• 1/2 cup mayonnaise
• 2 tablespoons Sriracha chili sauce
• 1 tablespoon lemon juice
• WON TONS
• 9 ounces medium peeled, deveined raw shrimp (36 to 42 per lb.)
• 3 tablespoons finely chopped green onions
• 3 tablespoons finely chopped carrot
• 1 1/2 large egg whites, beaten to blend (3 tbsp.)
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 pkg. (12 oz.) won ton wrappers (3 to 3 1/2 in. square)
• Vegetable oil for frying

1. Make mayo: In a bowl, combine mayonnaise, Sriracha, and lemon juice. Chill until used.
2. Make won tons: Finely chop shrimp. In a medium bowl, combine shrimp, onions, carrot, egg whites, salt, and pepper until well blended.
3. To assemble won tons, set out about 9 won ton wrappers at a time on a work surface. Measure wrappers: If 3 in. square, spoon a level 1 tsp. filling onto center of each; if 3 1/2 in. square, use 1 1/2 tsp. filling. Using your finger, paint edges of each wrapper with a bit of water. Fold one corner over filling and connect to opposite corner of won ton to form a triangle. Seal edges, pressing out air and squishing filling into corners if needed for fit. Repeat, transferring them as filled to baking sheets lined with parchment paper.
4. In a 5- to 6-qt. pot, heat 1 1/2 in. oil over medium-high heat to 375u0b0 on a deep-fry thermometer. Add about 9 won tons at a time and cook, turning once and adjusting heat as needed to maintain oil temperature, until deep golden, about 2 minutes. Transfer to paper towel-lined baking sheets to drain.
5. Serve warm with Sriracha mayo.

mayo, mayonnaise, chili sauce, lemon juice, shrimp, green onions, carrot, egg whites, salt, pepper, wrappers, vegetable oil

Taken from www.myrecipes.com/recipe/crispy-shrimp-won-tons-sriracha-mayo (may not work)