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Dish it Out Shrimp Wontons

1/2 lb. uncooked shrimp, peeled
1/4 C. green onions, chopped
1 egg white
2 T. coriander, chopped
1 t. soy sauce
1/2 t. finely grated ginger
1/2 t. Oriental sesame oil
cornstarch, for dusting baking sheet
8 oz. package wonton wrappers, (use 2/3 package; thaw if frozen)
2 T. soy sauce
1/2 t. granulated sugar
1/2 t. hot chili flakes

Pulse shrimp in food processor until finely chopped. Transfer to bowl and mix in green onions, egg white, coriander, soy sauce, ginger and sesame oil. Mix well.

Lightly dust a baking sheet with cornstarch. Unwrap wontons and keep covered with a moist cloth.

Fill wontons one at a time. Place 1 tsp. of filling on one side of wonton wrapper. Moisten edges with water.

Fold wrapper diagonally over filling to form a triangle. Firmly press to seal sides. Place on baking sheet.
Bring a large pot of water to a boil. Add wontons, six at a time. When wontons rise to the surface (about 3 minutes) remove with a slotted spoon. Place on a tray in a single layer, cover and keep warm. Cook remaining wontons.

Dipping sauce: Stir together soy sauce, sugar and chili flakes.

Chef Christine Cushing, Dish it Out



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