Shrimp wontons – easy peasy shrimp wontons recipe with fresh shrimp, wrapped with wonton skin and boil/steam and serve with ginger vinegar sauce. So yummy!
This post was originally published on Dec 17, 2006. Updated with new photos.
Blame it on the holiday season, but I haven’t had much time to cook lately—endless Christmas parties and gift shopping have made my days completely occupied. However, I have to confess that I have been sort of procrastinating in kitchen chores, too. Well, I guess you just have to cut me some slack; after all, it’s that time of year again, so I am merely having fun outside of my kitchen.
That being said, I haven’t totally gone missing in action in terms of cooking. I rummaged through my fridge today and found some leftover wonton skins (remember those fried wontons I made a few weeks ago?) and whipped up these shrimp wontons with dipping sauces: ginger vinegar sauce. They were simply delicious.
Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
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
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.
2 teaspoons peeled, grated fresh ginger
2 tablespoons soy sauce
2 tablespoons dark vinegar
1 tablespoon chopped scallion
Mix the above ingredients and set aside.
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