SHRIMP WONTON

April 29, 2014

I never thought about making wontons at home. It sounds like you need millions of ingredients that you don’t have. But if you start cooking more Chinese and Vietnamese food you wanna stock up on some good soy sauce, chili oil, fish sauce, sesame oil and rice vinegar anyway. You will only need little amounts, so you won’t run out of those sauces and spices any time soon. Once you have your basic stock the whole wide world of asian cooking opens up to you. 

SHRIMP WONTON

  • wonton wrappers
  • 500g prawns [chopped]
  • 1 tablespoon finely chopped ginger
  • 2 tablespoons chopped scallion [white part]
  • 2 tablespoons light soy sauce
  • ½ teaspoon white pepper
  • 1 teaspoon salt
  • 2 tablespoons water
  • 1 egg + 1 egg white
  • 2 tablespoons flourfox_shrimp_wonton4

_ mix all ingredients well [everything but the wrappers and one egg white]

_ add flour and water if needed to make the filling stick together betterfox_shrimp_wonton8

_ lay out wonton wrappers

_ paint two edges with egg white

_ place one teaspoon filling on the wrapper

_ fold to make a triangle

_ seal it tightly [try to press out air pockets]fox_shrimp_wonton5

_ dab egg white on left corner

_ push the middle inward

_ bring the right corner onto the left corner – seal it tightlyfox_shrimp_wonton7

_ for wonton soupe boil wonton soup broth [plain old chicken broth is fine too]

_ put in wontons

_ cook for 5 minutes [should get a wrinkly look]

_ there you go!

_ for wontons in chili oil mix following ingredients and pour over cooked wontons [boiled for 5min in plain water] fox_shrimp_wonton3

  • 1 tablespoon hot water
  • 2 tablespoons chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon chopped scallions [green part]
  • ½ teaspoon Sechuan pepper [ground]
    fox_shrimp_wonton2

It takes quite a while to prepare, but is very nice to make in advance – put it into the freezer and take it to work the next day. Boil water and in just 6min your lunch is done!

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