Kamaboko & Spam Wontons: 2 Hawaiian Deep-Fried Delicacies
Love wontons? Love Kamaboko? You’re going to love Kamaboko & Spam Wontons!
Kamaboko is a type of fish cake that is made from ground whitefish and surimi. It is often used in Japanese cuisine, and it has a unique texture and flavor.
In this recipe, we will be using kamaboko to make the filling for our wontons. The combination of kamaboko and spam is surprisingly delicious, and it’s a great way to use up any leftover kamaboko you might have.
Take a bite of each and you’ll think you ‘re in hawaii, where both of these types of wontons are very popular.
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Kamaboko & Spam Wontons
Ingredients
For the kamaboko wontons
- 1 block kamaboko
- 8 ouces cream cheese
- 2 tbsp sour cream
- 1 tbsp mayonnaise
- ¼ cup green onions
- ½ tsp salt to taste
- ½ tsp pepper to taste
For the spam wontons
- 1 can spam
- ¼ cup green onions
- 2 tbsp soy sauce
Wrappers
- 2 packages wonton wrappers (12 ounce packages each)
Instructions
Make the kamaboko filling
- Add your kamaboko together with the cream cheese, sour cream, mayo, green onions, salt, and pepper into a food processor and blend them until it's a thick paste.
- Take out the bowl and set it aside. That's your mix for the first batch of wontons.
Make the spam filling
- Cut your spam into tiny cubes and saute it in a pan with a little oil for a couple of minutes.
- In the meantime, slice your green onions into small pieces and add them to the pan.
- Add your soy sauce to the pan and saute for 3 minutes until the green onions are browned. Set this aside in a separate bowl. This will be your mixture for the second batch.
Fill the wontons
- Place a wonton wrapper in your hand and use the other to take a spoonful of the kamaboko or spam mixture and spread it across the middle. Fold the wonton wrapper over itself. Then wet your finger with water and seal the wonton.
- Put each wonton you finish in a damp paper towel-covered pan to make sure they keep moist.
Deep-fry the wontons
- Deep fry each of the wontons in oil for 30-60 seconds or until golden brown. You can do a few at a time like this until you get all of them.
How to serve and eat deep-fried wontons
Deep-fried wontons are typically served with a sweet and sour sauce or a dipping sauce of your choice.
Sweet Thai Chili sauce is amazing with these so I would start there.
To eat, simply pick up a wonton by the tail and bite into it. The filling should be nice and hot, and the wrapper will be nice and crispy so you can serve them immediately once they’re done.
Great as a party snack or as a side dish to a soup or noodle dish.
Also read: these are the best recipes with kamaboko we have made over the years
What does kamaboko taste like?
Kamaboko is a Japanese fish cake that is made from whitefish. It has a firm, yet slightly bouncy texture and is typically dyed pink or red.
Kamaboko can be eaten plain or with soy sauce and wasabi as a dipping sauce. It is often used as a garnish on top of noodle soups, but it goes great inside of the crispy wonton as well!
Favorite ingredients to use
Some of these ingredients might be hard to find so let me share some of my tips with you.
I’d like to share the kamaboko brand I always use, and I keep some in the freezer all of the time.
If you’re looking for a great kamaboko to try, I like this Yamasa log because it has the perfect chewiness and amazing pink coloring:
How to store leftover deep-fried wontons
If you have any leftover deep-fried wontons, they can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or in a pan before serving.
They won’t be as crispy but they will still taste great.
Conclusion
So, next time you’re in the mood for a great snack you have these two bad boys to try out!
Also read: these are Japanese Gyoza, how do they differ from dumplings?
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
