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Asian/Hawaiin


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

Ginger Vinegar Dipping Sauce:

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


For the dipping sauce combine the ingredients and set aside.

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.

Unrated