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This is a delux version of wontons as it is 100% shrimp filling. Most shrimp wontons are 2:1, that is 2 parts shrimp to 1 part pork but here we’re splurging a bit ! (I’m usually pretty tight with money when it comes to clothing and everything but FOOD)
For a pork stock, see our easy peasy pork stock recipe.
- 1 kg raw shrimp, shelled and deveined
- 100g chopped green onions
- 225g water chestnuts*, chopped
- 1 tsp finely grated ginger
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp sugar
- freshly ground black pepper
- 1 packet wonton wrappers, about 50 pieces**
* Don’t buy ICA’s brand of water chestnuts as these are not crunchy at all.
**Get only the yellow wonton wrappers as these are a bit thicker than the white type and won’t tear as easily.
Place all ingredients in a food processor and pulse until desired consistency. I prefer my filling to be coarse so that I could see individual shrimp bits.
In a small bowl, combine 1 tsp of cornstarch in 2 tbsp water. This will be the glue to seal the wontons.
Place 1 tsp of shrimp filling in each wrapper.
Cook the wontons in boiling water until they float up and look wrinkly.
Eat as a soup in a seafood stock or as an appetizer dipped in soy sauce.
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