8oz/225g raw shrimp or jumbo prawns (with shells still on)
2/3 cup (40g) chopped savoy cabbage (any other cabbage works also)
2 green onion stalks, finely chopped
2 garlic cloves, minced
1 TBS minced lemongrass
1 TBS minced ginger (about a 1″ piece of ginger minced)
1 TBS low-sodium soy sauce
1 tsp sesame oil
25 wonton wrappers
1 large egg
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with oil or cooking spray.
In a small bowl, mix the cabbage with 1/2 teaspoon of salt and set aside. After 10 minutes, squeeze out all the excess water from the cabbage.
Shell and de-vein the shrimp. Then, chop it into smaller pieces.
In a medium bowl, mix the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil together.
Scramble the egg in a small bowl.
Take a wonton wrapper, and fill it with around 2 teaspoons of filling. Resist the temptation to put a lot of filling in the wontons! It’ll make the wontons less crispy and more difficult to wrap. Using your index finger, rub the egg along all 4 edges of the wonton wrapper. Fold 2 corners together, and seal up that side of the wonton. Fold in the other two corners so that all corners meet together. An X-shaped tent should start to form. Seal up the wonton by pressing the edges together.
Place the wontons onto the baking sheet. Bake the wontons for 10-12 minutes, or until the edges are golden brown.
Serve with your favorite dips. The wontons are best when they’re still warm!