Ingredients
-
-
2
-
1/2
-
3
-
1
-
2
-
1/4
-
1
-
1/4
-
1/2
-
2 1/2
-
-
3
-
1
-
1/2
Directions
Shrimp Wontons With Plum Chutney, Taken from The Hors D’oeuvre Bible by David Paul Larousse and posted for ZWT Chutney may be made a day or so ahead, and held in the fridge (I think I would cheat a little and use egg roll wrappers – they are bigger, so less work!), Taken from The Hors D’oeuvre Bible by David Paul Larousse and posted for ZWT Chutney may be made a day or so ahead, and held in the fridge (I think I would cheat a little and use egg roll wrappers – they are bigger, so less work!)
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Steps
|
1
Done
|
Simmer All of the Chutney Ingredients, Except the Plums, For 30 Minutes. Add the Plums, and Simmer Another 30 Minutes. |
|
2
Done
|
Cool, Cover, and Refrigerate Until Ready to Serve. |
|
3
Done
|
Saut the Scallion, Celery, and Ginger in the Peanut Oil For Several Minutes. |
|
4
Done
|
Add the Cilantro and Shrimp, and Heat. |
|
5
Done
|
Add the Sherry, Soy and Hoisin Sauces, and Pepper, and Simmer Until Thick. Remove from the Heat, and Allow to Cool. |
|
6
Done
|
Draw an Imaginary Line Diagonally Across a Wonton Skin. |
|
7
Done
|
Place a Small Teaspoon of Filling in the Center, to One Side of the Imaginary Line. |
|
8
Done
|
Dip a Finger in Water, and Moisten the Edges of the Skin. |
|
9
Done
|
Fold Over Into a Triangle, Pressing the Edges Together. |
|
10
Done
|
Grasp the Two Broadest Comers of the Wonton With the Thumb and Forefinger of Each Hand. |
|
11
Done
|
Moisten One of the Corners, Turn Them Both Up, and Press the Two Comers Together. Repeat With the Remaining Skins. |
|
12
Done
|
Preheat an Oven to 200f, and Heat the Vegetable Oil (2 Inches Deep) in a Heavy-Gauge Pot to 360f |
|
13
Done
|
Deep-Fry the Wontons Until Golden Brown. |
|
14
Done
|
Place on Absorbent Paper, and Hold in the Oven Until All the Wontons Are Fried. |
|
15
Done
|
Serve Accompanied by the Chutney and Cilantro Sprigs. |
