For the Wontons
Large pot of boiling water.
1/3 pound raw shrimp, washed, deveined, tails removed and finely minced.
12 wonton wrappers, defrosted
1/2 teaspoon sesame oil
Dash salt and white pepper
1 egg (for egg wash)

For the Sauce
1/4 cup thin (light) soy sauce
1/4 cup rice vinegar
1 teaspoon garlic, minced
1/2 teaspoon Accent
(Accent is a flavor enhancer used in Asian cooking, it's also known as MSG)
1 or 2 tablespoons (depending of how much heat you like) hot chili oil

Garnish
2 scallions (green onions), sliced

Wontons:

Fill a large pot with water and bring it to a boil.

Wash the shrimp, remove the tails, devein and finely mince.
To the shrimp, add 1/2 teaspoon sesame oil, dash of salt and white pepper.

Whisk the egg, and brush the wontons lightly on one side. (This is what is going to seal the wontons).
Evenly divide the shrimp mixture onto the middle of the wontons. Fold them to make a triangle. Press the edges together. Let dry for 10 minutes.

Sauce:

In a small bowl, combine the soy sauce, rice vinegar, garlic, Accent, and chili pepper with oil.

Place wontons into boiling water and cook until done (about 4 minutes, when the wontons start to float). Remove with slotted spoon.

Serve immediately with the sauce and scallions (green onions) as a garnish.

作为重庆人，对这种红油虾仁抄手真是吐槽无力啊～～～

我们包抄手从来没有刷过蛋液。叠成三角之后还要把两个角捏一起才算完工（混沌是对叠成长方形，再捏合两角，和抄手的包法就这里不一样。湖北叫包面的更奇怪，用的是三角形的皮，看他们包了一堆也没弄明白怎么才能让肉馅不掉出来）。这个怎么看怎么像半成品，要不就是煮散开的失败品。

文章里还有称赞说是这是一道很好的冷盘～～～冷盘？

链接在这里