br>Place the water chestnuts, shrimp, ground pork, egg white, 1
brush one side of each wonton wrapper with melted butter.
ontons.
Mix all the wonton filling ingredients together and place
Mix all broth ingredients and bring heat in a saucepan.
Meanwhile, make wontons by laying a wonton wrapper down and placing the shrimp in the middle with the back of it facing the edge. Wet your finger with water and wet edges. Fold edges together and pinch to seal.
Fold all 3 points together and wet them to fuse them.
Heat broth to a low boil and add wontons. Boil for 4 minutes. Top with green onion.
minutes. Drain.
Place shrimp on a flat work surface
and white pepper.
Combine shrimp, 1 tablespoon rice wine, 1
WONTONS:
Finely chop the shrimp. Put them in a bowl
ock bag.
Add the shrimp tossing to coat.
place
side.
To make the shrimp rolls, finely chop the cilantro
Heat oil in a large saucepan over high heat. Deep-fry wonton wrappers for 1 min, or until golden. Drain on paper towels. Break 2 wrappers into pieces. Reserve remaining whole.
In a large bowl, combine shrimp, lettuce, bean sprouts, avocado, mint and broken wonton wrappers.
For the chili-lime mayonnaise, whisk together mayonnaise, lime zest, lime juice, chili and ginger. Season.
Place 1 unbroken wonton wrapper on each serving plate. Top with shrimp salad and drizzle with mayonnaise.
rush both sides of each wonton wrapper with a thin layer
In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
Chop shrimp coarsely.
Combine wine,sesame
ave them.
MARINATING THE SHRIMP:.
Mix the curry paste
ays in the refrigerator.
Shrimp Filling -- Now I like to
easpoon into center of each wonton wrapper. Brush edges with a
heese and 1/2 cup shrimp sauce in mixing bowl.
Mix cream cheese, green onion, bread crumbs and crab meat together.
Add salt and pepper to taste.
(I omit this).
Spray mini muffin pan with cooking spray, and push in 1 wonton wrapper to form a cup.
The edges will stick out.
Add a small teaspoonful of cream cheese mixture into each cup.
Top with 1 shrimp, and a small pinch of shredded cheese.
Bake in 350 degree oven, until wonton wrapper is slightly browned, about ten minutes.
br>Add the cooked chopped shrimp.
Remove from heat, mix
o 325\u00b0F
Place wonton squares on work surface; brush