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Wontons
| 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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