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| Wontons
can be steamed or deep-fried and served as an appetizer, and
they can also be gently poached in clear soup. Here we steam
the wontons and serve them with a simple Chinese dipping sauce.
This recipe makes 16 shrimp and cabbage wontons which serves
four as an appetizer. |
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Peel
the shrimp |
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Peel
and de-vein 10 oz (300g) of large raw shrimp (prawns). To
save time you could also buy raw pre-peeled shrimp. |
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Finely
chop the raw shrimp with a sharp knife.
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Chop
the other ingredients |
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Next,
finely shred and chop 1 cup of cabbage (Chinese or regular),
finely chop a clove of garlic, finely grate 1 teaspoon of
fresh ginger, and finely slice 1 scallion (spring onion).
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Add
all the chopped ingredients to a bowl then add 1 tablespoon
soy sauce, 1 teaspoon Chinese rice
wine, 1 teaspoon sesame
oil and 1 teaspoon cornstarch (cornflour). Mix
together until well combined.
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Place
some mixture in the center of a wonton wrapper |
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Place
a heaped teaspoon of the mixture in the center of a wonton
wrapper (available in the refrigerated section of most supermarkets).
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Fold
over to encase the filling
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Using
a wet finger, moisten two sides of the wrapper along
the edge and neatly fold over the wonton so it forms
a half-triangle. Press down along the edges to seal
the wontons and to remove any air.
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Moisten
the bottom edges of the wonton and fold them together so they
overlap. Repeat with the remaining wonton wrappers and filling.
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Lightly
grease a plate with peanut or canola oil and place
the filled wontons on top (without touching one another).
Heat 2 cups of water in the bottom of a wok or large
saucepan over a high heat until boiling. Place the
plate on a steamer rack or upturned cup in the wok,
cover with the lid and steam for 12 minutes.
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Serve
the wontons warm with dipping sauce |
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Remove
from the wok and serve warm with a dipping sauce made from
1 teaspoon finely grated ginger, ½ clove crushed
garlic, ½ cup chicken stock, 2 tablespoons soy sauce,
1 teaspoon sesame oil and 1 teaspoon superfine (caster)
sugar.
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2004 - 2010 MEDITERRASIAN.COM
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