Shrimp Yummies

• 12 ounces, weight Package Nasoya Wonton Wraps
• 12 ounces, weight Chive And Onion Flavored Cream Cheese
• 1 pound Package Frozen Shrimp--Medium Sized, Peeled & Deveined, Thawed & Patted VERY Dry.
• 48 ounces, fluid Canola Oil, For Frying (less Or More Depending On Pan Used)

1. Make sure the shrimp is completely thawed and patted very dry or youll end up with gummy wrappers.
2. Heat oil in pan.
3. Make sure to use a pan that is deep enough so that the wontons dont rest on the bottom when frying.
4. Remove wonton wraps from packaging placing them so that they look like diamonds in front of you.
5. Get small bowl of water to use for sealing edges of wrappers.
6. Take 1/2-1 teaspoon of cream cheese and place in middle of wrapper and top with a piece of shrimp.
7. Dip your finger in the water and run along edges of the wonton wrapper, then fold the wrapper over the shrimp/cream cheese, matching point to point.
8. Helpful hint: Place filled wontons on wax paper to dry out for a couple of minutes.
9. Then turn them over and let them dry on the other side for a couple more before frying.
10. When oil is hot enough, place a few wontons in pan without overcrowding.
11. Make sure not to overcrowd otherwise you will have them sticking together.
12. Watch closely...
13. Remember your shrimp has to cook, so if the skins get dark way too fast, turn the heat down some.
14. Medium-high works the best.
15. They only take about 1 1/2-2 minutes per side.
16. Remove from oil and drain on paper towels.
17. I like to serve these with a nice sweet & sour sauce.
18. Yummy!

wraps, onion, shrimp, pan

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-yummies/ (may not work)