Texas Won Tons

Total Time:
30 min
15 min
15 min

4 servings

  • 1 quart canola oil, for frying
  • 3 quarts water
  • 2 lemons, halved
  • 1 yellow onion (10/15 if possible), peeled and cut in quarters
  • 2 tablespoons spice mix (recommended: "Swamp Fire")
  • 2 fresh ears yellow corn
  • 1/2 pound fresh gulf shrimp, peeled and deveined
  • 1 tablespoon chopped pickled jalapeno peppers
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 dash kosher salt
  • 1 dash freshly cracked black pepper
  • 1 package won ton wrappers
  • 1 egg, beaten
  • Dipping Sauce:
  • 1/3 cup peach preserves (recommended: Texas)
  • 1/3 cup water
  • 1/4 cup hoisin sauce
  • 2 tablespoons chopped scallions, greens only
  • 1 dash hot sauce (recommended: Tabasco)
  • Heat the oil in a deep-fryer to 350 degrees F.

  • Bring a large pot with 3 quarts of water to a boil over medium heat.

  • Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture.

  • Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce.

  • For the dipping sauce:

  • Add all the ingredients in a serving bowl and mix well to combine.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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