shrimp creamcheese wontons

ok, at the chinese restaurants they have crab cream cheese won tons and i tried a bunch of different ways to make them, but they were never right. so one night i tried shrimp and loved it!

soo...here it is!

i start by cooking some shrimp (about 6-10 med size shrimp) in a little olive oil and add some pepper. i cut it up into about 1/4 inch pieces.

i add the shrimp to about half a thing of cream cheese (4 oz) use the block not the whipped cream cheese- that gets too runny. it's not totally exact, but it looks about like this...

get store bought won tons (you can usually find them in the freezer if they don't have them fresh) put about a tablespoon in the middle

wet your finger with water and trace 2 sides, then fold over...
i usually make some with out anything inside to help test the oil...plus they're just good! i cut in half, then cut a slice down the middle, take the top and flip it through the slit and it makes a cute little twisty...

toss it in some corn, canola, vegi oil. if it's hot enough it will puff up. they continue to cook a little after you take them out of the oil, so don't leave them in too long! this is something you will have to stand in front of the stove with!

once you cook the other won tons toss in the filled ones. only add a couple at a time...if you add too many at once it cools the oil too much and cooks too slow and makes it greasy.

cook 'em till they're lookin good and take 'em out! they're super hot when they come out (duh!) but eat them soon...they're not great if you leave them out a long time. but you can make the mix ahead of time and keep that in the fridge.