Steamed Shrimp Wontons with Thai Dipping Sauce
makes 24 pieces
NOTE: You can make the shrimp filling one day ahead but should
assemble the wontons as close to serving time as possible or the
filling will weep. Look for wonton wrappers in the refrigerator
case of your supermarket. The dipping sauce becomes more flavorful
if prepared a day in advance.
Shrimp Wontons
1/2 pound raw medium shrimp, peeled and deveined
1 teaspoon grated or finely minced fresh gingerroot
1 medium garlic clove, chopped
1 medium scallion, thinly sliced
2 teaspoons Asian chili paste
1 large egg white
24 square wonton wrappers
Thai Dipping Sauce
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1 tablespoon sugar
1 large garlic clove, thinly sliced
1/2 small carrot, peeled and coarsely grated
1/4 teaspoon hot red pepper flakes
INSTRUCTIONS:
1. Place shrimp, ginger, garlic, scallion, chili paste, and egg white in food processor and process until well blended, about 1 minute. Transfer to small bowl and refrigerate until ready to use.
2. Mix all ingredients for sauce together in small bowl. Set aside for at least 10 minutes or up to 1 day for flavors to develop.
3. Follow figures 20, 21 and 22 to shape wontons. Spray a collapsible steamer basket with vegetable spray. Fill large Dutch oven or heavy-bottomed stockpot with enough water to reach bottom of basket. Bring to simmer over medium-low heat and lower basket into kettle. Arrange 12 wontons 1/2 inch apart in basket. Increase heat to high, cover, and steam until dumplings are cooked through, about 5 minutes. Remove wontons from steamer basket and repeat with remaining wontons. Serve with dipping sauce.