Post by marlaoh on Jan 22, 2004 8:35:18 GMT -6
Crispy Shrimp Wontons
Presented by Marguerite Henderson
on January 21, 2004
"Easy recipe for fried shrimp and pork wontons, perfect for the celebration of Chinese New Year."
Ingredients:
2 T. peanut oil or vegetable oil
½ lb. lean ground pork
1 lb. raw shrimp, peeled and deveined, finely chopped
2 T. soy sauce
1 T. Chinese rice wine vinegar or pale dry sherry
1 tsp. salt
6 canned water chestnuts, finely chopped
1 green onion, finely chopped (including the top)
1 tsp. cornstarch dissolved in 1 T. water
½ lb. wonton wrappers (about 36-40)
Method:
Heat a wok or skillet over high heat. Add oil; stir fry pork for 1 minute, add chopped shrimp, soy sauce, vinegar, salt, water chestnuts and scallions. Stir fry until shrimp turn pink. Pour cornstarch mixture into pan; stir-fry until liquid thickens; cool to room temperature.
Place 1 ½ tsp. filling in center of each wonton wrapper. With a finger dipped in water, moisten the edges of the wrapper. Bring one corner up over the filling to the opposite corner, to form a triangle. Pull the two bottom corners of the folded triangle forward and below the folded edge so that they meet one another in slightly overlap. Moisten one end with a finger dipped in water and pinch the two ends firmly together.
As each wonton is finished, place it on a plate and cover with a dry towel. If the wontons must wait longer than 30 minutes before cooking, cover with plastic wrap and refrigerate.
To Cook: Pour 3 cups peanut oil in wok or saucepan. Heat oil until haze forms or reads 375o on deep-fry thermometer. Deep-fry the wontons, 4-6 at a time, for 2 minutes or until they are crisp and golden. Transfer them to paper towels to drain while you fry the rest. Makes about 36 wontons.
Presented by Marguerite Henderson
on January 21, 2004
"Easy recipe for fried shrimp and pork wontons, perfect for the celebration of Chinese New Year."
Ingredients:
2 T. peanut oil or vegetable oil
½ lb. lean ground pork
1 lb. raw shrimp, peeled and deveined, finely chopped
2 T. soy sauce
1 T. Chinese rice wine vinegar or pale dry sherry
1 tsp. salt
6 canned water chestnuts, finely chopped
1 green onion, finely chopped (including the top)
1 tsp. cornstarch dissolved in 1 T. water
½ lb. wonton wrappers (about 36-40)
Method:
Heat a wok or skillet over high heat. Add oil; stir fry pork for 1 minute, add chopped shrimp, soy sauce, vinegar, salt, water chestnuts and scallions. Stir fry until shrimp turn pink. Pour cornstarch mixture into pan; stir-fry until liquid thickens; cool to room temperature.
Place 1 ½ tsp. filling in center of each wonton wrapper. With a finger dipped in water, moisten the edges of the wrapper. Bring one corner up over the filling to the opposite corner, to form a triangle. Pull the two bottom corners of the folded triangle forward and below the folded edge so that they meet one another in slightly overlap. Moisten one end with a finger dipped in water and pinch the two ends firmly together.
As each wonton is finished, place it on a plate and cover with a dry towel. If the wontons must wait longer than 30 minutes before cooking, cover with plastic wrap and refrigerate.
To Cook: Pour 3 cups peanut oil in wok or saucepan. Heat oil until haze forms or reads 375o on deep-fry thermometer. Deep-fry the wontons, 4-6 at a time, for 2 minutes or until they are crisp and golden. Transfer them to paper towels to drain while you fry the rest. Makes about 36 wontons.