A great Asian(?) dish. Of course it’s Asian. Where else in the world do you get wonton? At Wendy’s? We’re not really sure what Asian dishes are really supposed to taste like as we’ve never been to Asia but we have been to Chinatown in New York City. So there’s that.
For the Wonto
Large pot of boiling water.
- 1/3 pound raw shrimp, washed, deveined, tails removed and finely minced.
- 12 wonton wrappers, defrosted
- 1/2 teaspoon sesame oil
- Dash salt and white pepper
- 1 egg (for egg wash)
For the Sauce
- 1/4 cup thin (light) soy sauce
- 1/4 cup rice vinegar
- 1 teaspoon garlic, minced
- 1/2 teaspoon Accent
(Accent is a flavor enhancer used in Asian cooking, it’s also known as MSG)
- 1 or 2 tablespoons (depending of how much heat you like) hot chili oil
2 scallions (green onions), sliced
Fill a large pot with water and bring it to a boil.
Wash the shrimp, remove the tails, devein and finely mince.
To the shrimp, add 1/2 teaspoon sesame oil, dash of salt and white pepper.
Whisk the egg, and brush the wontons lightly on one side. (This is what is going to seal the wontons).
Evenly divide the shrimp mixture onto the middle of the wontons. Fold them to make a triangle. Press the edges together. Let dry for 10 minutes.
In a small bowl, combine the soy sauce, rice vinegar, garlic, Accent, and chili pepper with oil.
Place wontons into boiling water and cook until done (about 4 minutes, when the wontons start to float). Remove with slotted spoon.
Serve immediately with the sauce and scallions (green onions) as a garnish.