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Stir-Fried Wontons With Sichuan Sauce |
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Serves: 6 Print this RecipeServing Size: 4 appetizers 1/4 pound raw medium shrimp (in shells) 2 ounces lean ground pork 3 whole water chestnuts finely chopped 2 green onions (with tops) chopped 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon sesame oil 1 dash white peppers 1/3 cup ketchup 1/4 cup hoisin sauce 2 teaspoons chilli paste 1 tablespoon soy sauce 24 wonton wrappers (about 1/2 pound) 1 egg white slightly beaten 5 cups water 2 tablespoons vegetable oil Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper. Mix ketchup, Hoisin sauce, chili paste and soy sauce. Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out.) Heat water to boiling in Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Immediately rinse wontons in cold water; cover with iced water to keep them from sticking together. Heat vegetable oil in 12-inch skillet, over high heat, add ketchup mixture. Heat to boiling, stirring constantly. Add wontons; cook uncovered 3 minutes. 24 appetizers Fried Wontons: Fill wontons as directed above except omit cooking in water and ketchup mixture. Heat oil (1 1/2 inches) in wok to 350°. Fry 8 to 10 wontons at a time, turning 2 or 3 times, 3 minutes until golden brown. Drain on paper towels. Serve warm or cold with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce). From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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