shrimp wonton

image: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmwKYpEdDp_J5FXem0yL1E57UjKi64SuyAOGiOcmNIsHofET34QKehGAr47ogYanLyZ_OEj3S5Ic_EmWYFgCWsKn37ZJ6mRS-HVpN07xFTPRkgy6EISk7ZY6J7fDtY8AfDiHBZsI9cClxv/s1600/pinterestx1_72.png

Shrimp Wontons Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Ingredients:

3/4 lb shrimp, shelled and deveined
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons cornstarch
3 sprigs coriander, leaves only, minced)
2 water chestnuts, peeled and finely chopped, optional
3 dashes ground white pepper
1/2 beaten egg, for sealing wontons

Method:

Coarsely chop the shrimp into pieces (not too small) and mix well with the rest of the ingredients. Set aside. Fill each wonton skin with about 1 heaping teaspoon of the filling and seal the wonton skin with the beaten egg.

Boil the wontons in boiling water for a couple of minutes or until they float to the top or you may also steam the shrimp wontons for about 6-8 minutes. Serve hot with ginger vinegar dipping sauce.

Ginger Vinegar Dipping Sauce Recipe

Ingredients:

2 teaspoons peeled, grated fresh ginger
2 tablespoons soy sauce
2 tablespoons dark vinegar
1 tablespoon chopped scallion

Read more at http://rasamalaysia.com/shrimp-wontons/#BHs0QWv2mzjpoKBD.99

Mao Pao

• 2 tablespoons soy sauce, divided
• 2 tablespoons dry sherry
• 1/2 pound ground pork
• 1 tablespoon peanut oil
• 1 (14-ounce) package extra-firm tofu, drained and cubed
• 3 tablespoons chopped green onions
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon chile paste with garlic
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 cup lower-sodium chicken broth
• 2 teaspoons cornstarch

• In a medium bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry and pork; set aside.

Heal oil in a wok over medium high heat. Add the tofu and stir-fry for 3 minutes. (Be gentle with the tofu or they’ll start to break up.)

Add the pork mixture and cook, stirring often, until cooked through, about 3-4 minutes.

Add the green onions, ginger, chili paste, garlic and salt. Cook, stirring often, until fragrant, about 1 minute.

Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon sherry and chicken broth until well-combined and heated through, about 2 minutes.

In a small bowl, whisk together the cornstarch and water; add to the tofu mixture and cook, stirring often, until slightly thick, about 1 minute.

•