Sunday, May 17, 2009

Shrimp Wontons

Shrimp Wontons
A few of the finished product.

Just a jiffy b4 flipping.

Ready to go in the oil.

If you look hard you can see the water on the 2 edges b4 sealing.
Shrimp Wontons
Dan loved these! This recipe makes 8-10 wontons. When making them, follow the same rules as perogies. As little air inside as possible, no filling on the edges when sealing, and moisten the edges to seal. Next time I am going to try a few baked rather than fried to see if loosing the yummy fried outer shell is also worth loosing the calories. I made homemade sweet and sour sauce because Dan likes it. I am not a sweet and sour person, so I just followed a recipe. He said it was good, but not really much of the sweet and sour sauce he was used to....anyone have a good sweet and sour sauce like the ones in the restaurants?

8-10 Wonton Wrappers
3 oz light cream cheese
1/2 cup thawed tiny little shrimp ( I was surprised how the measurement shrunk after they were thawed.Shrunk almost half the size of measurement)
7 sprigs of chives
1 tablespoon skim milk (optional)
1 sm-med sized garlic minced
Cooking spray
vegetable oil for frying
salt and pepper
small container of water

-In a small bowl, whip cream cheese with fork. IF it is too stiff, put in the milk. And then microwave for 10-15 seconds. Then try whipping.
-Meanwhile in a frying pan sprayed with cooking spay and set on med heat, saute shrimp and garlic for just a couple minutes. Remove from heat.
-While shrimp is cooling, take scissors and cut the chives over the cream cheese whip. Also put in a lil salt and pepper.
-When shrimp is cooled a lil, rubber scrapper the shrimp and garlic into the cream cheese whip.
-Mix gently with a spoon.
-Lay out wonton wrappers and place a small spoonful of the mixture in the center of the wrapper.
-Dip finger in water, and moisten 2 edges so the seal is a good one.
-Fold the two dry edges over top the mixture to meet the wet edges.
-Pinch closed, trying to make sure their is no air inside.
-To be sure of the seal, use a fork to press the edges too if you also makes pretty edges:)
-In a pot, fill the vegetable oil about a 1/4 inch deep. Heat over med heat.
-Test the heat of oil with little pieces of an extra wonton wrapper. You want it to float, bubble and sizzle, but NOT brown too fast.
-I found that even though I tried to get no air inside the wonton, the first two TOTALLY were huge air bubbles. So I took a tiny knife and poked 3 tiny little slits in the top of one side of the wontons. This helped. They were tiny slits so nothing except air snuck out.
-When oil is ready- Fry the wontons, flipping when side is golden brown, and then removing when 2nd side is golden brown.
-Place on paper towel to drain.
-Serve with hot mustard or sweet and sour sauce for dipping.

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