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 boiled shrimp dumplings with two dipping sauces: ginger vinegar and garlic chili. They were simply delicious.
And while I am at this, I would like to warn you of lighter posts in the coming two weeks as I am just going to take things slow during this festive season (and you should, too!).
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 corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped
White pepper powder to taste
1/2 beaten egg (for sealing wontons)
Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.
Boil the wontons in boiling water for a couple of minutes or until they start floating. Serve hot with ginger vinegar dipping sauce and/or garlic chili sauce.
2 teaspoons peeled, grated fresh ginger
2 tablespoons of soy sauce
2 tablespoons of dark vinegar
1 tablespoon of chopped scallion
Mix the above ingredients and set aside.
4 garlic cloves
8 dry red chilies (minced)
2 teaspoons of grated fresh ginger
Salt to taste
Blend the above ingredients and stir fry them with oil until fragrant. Set aside.
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