Finely chop the shrimp, or blitz in a food processor until finely chopped.

Place shrimp in a large bowl, along with remaining filling ingredients, , and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!

Cover and chill until ready to use.

In small bowl, mix sauce ingredients together until well combined.

Cover and refrigerate until use.

Lay out some wonton wrappers on a clean work surface - I like to line mine with parchment paper, for easier cleanup.

Place about 1 Tablespoon of filling in the center of each wonton wrap.

Use a finger/pastry brush dipped in water to moisten the edges of each wrapper.

Fold the wrapper over the filling, creating a triangle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.

In a small bowl or mug, whisk the egg.

Brush the top of each shrimp triangle with the whisked egg, sprinkle generously with sesame seeds. Cover and chill for 10 minutes.

Start heating your oil to 350 F (180 C) – you’ll want at least 2-3" of oil in your pot or deep fryer.

Fry a few at a time in the hot oil for a few minutes, flipping them a couple times - until crispy and golden brown.

Use a slotted spoon to transfer fried shrimp triangles to platter lined with paper towel .

Allow the oil temperature to come back to 350 F between batches.

Preheat your Air Fryer to 350 F

Spray a light coating of oil over all the wontons, add to air fryer basket.

Cook for 8-10 minutes.

Check the wontons for doneness - you can put them back in for a minute or two, if needed.

Serve hot, with dipping sauce