Recipe - Sausage And Shrimp Fried Wontons (Mf)

6 ounce Ground pork if you can't
find it, substitute sweet
Italian sausage
1 tablespoon Sesame oil
2 Garlic cloves, minced
1 Quarter sized slice ginger,
finely minced
4 ounce Peeled deveined shrimp,
finely chopped
2 tablespoon Soy sauce
2 tablespoon Rice vinegar
One fourth cup Chicken broth
One fourth cup Fresh coriander, chopped
Salt and crushed red pepper
100 Round Wonton skins

Heat ground pork in sesame oil, cooking it and separating it until no
longer pink. Stir in the garlic and ginger and saute for a moment. Add
chopped shrimp and saute until opaque. Transfer mixture to a bowl and with
a wooden spoon or your hands work in soy sauce, rice vinegar, broth and
coriander; season with salt and crushed red pepper.

To fill: Put One half teaspoon filling in center of each wonton skin. Wet one
edge only. Gather top edge over and pleat and press down as you go. (Can be
frozen on parchment lined baking pan; when solid, place in freezer bags).

To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the
wontons in a single layer until brown on one side, about a minute. Pour off
most of the fat. Return skillet to heat and add One fourth to 1/3 cup water or
broth. When liquid is steaming, cover the skillet, and time the cooking for
2 minutes or until filling is heated through. If you make wontons in
advance, reheat in a steamer..

Yield: 100 wontons Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC format by Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW#PS6551

Posted to MCRecipe Digest V1 #494 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.