Instructions

• Finely chop the ½ pound shrimp and place in a mixing bowl. Add the minced garlic, minced ginger, chopped coriander, white sesame seeds, sesame oil, soy sauce, cornstarch, and a pinch of black pepper. Mix thoroughly until the mixture is well combined and slightly sticky.
• Lay the 10 wonton wrappers flat on a clean surface. Keep unused wrappers covered with a damp towel to prevent them from drying out.
• Place about 1 teaspoon of the shrimp filling in the center of each wonton wrapper.
• Moisten the edges of each wrapper with a little water (use your fingertip). Fold each wrapper in half diagonally to form a triangle, pressing firmly around the filling to seal and expel any air.
• Check each sealed wonton for any gaps or exposed filling and press the edges again if needed to ensure a tight seal.
• Pour vegetable oil into a deep pot to a depth that will allow the wontons to float (enough for deep-frying). Heat the oil to 350°F (use a thermometer or test method).
• Fry the wontons in batches without overcrowding the pot, turning as needed, until they are golden brown and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
• Serve the wontons immediately.