Shrimp Shiitake Wontons with Dipping Sauce
Choose very thin wonton wrappers for these irresistible hors d'oeuvres. Look for them in the refrigerated and frozen aisles of Asian markets and most supermarkets.
Servings: 46
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 28 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 127 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| folate | 3% |
-
1 lb (500 g) raw shrimp (31/40's), peeled and deveined
2 cups (500 mL) coarsely chopped shiitake mushroom caps (about 4 oz/125 g)
1/4 cup (50 mL) chopped drained water chestnuts
1/4 cup (50 mL) oyster sauce
2 tbsp (25 mL) chopped fresh coriander
1 tbsp (15 mL) grated gingerroot
2 green onions, minced
1 clove garlic, minced
2 tsp (10 mL) each sesame oil and sodium-reduced soy sauce
1/4 tsp (1 mL) Asian chili garlic sauce or hot sauce (optional)
46 thin square wonton wrappers (about half 400 g pkg)
Lettuce or spinach leaves
Dipping Sauce:
3 tbsp (50 mL) sodium-reduced soy sauce
3 tbsp (50 mL) mirin (or 1 tbsp/15 mL granulated sugar)
2 tbsp (25 mL) minced green onion
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) sesame seeds
Preparation:
Quarter each shrimp; place in bowl. Add mushrooms, water chestnuts, oyster sauce, coriander, ginger, green onions, garlic, sesame oil, soy sauce, and chili garlic sauce (if using).
Working with 4 wonton wrappers at a time and keeping remainder covered with plastic wrap to prevent drying out, mound 1 tbsp (15 mL) filling in centre of each; brush rim with cold water. Bring up corners and pinch together in centre; pinch sides closed. (Make-ahead: Place on waxed paper-lined baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or omit towel and freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
Dipping Sauce: In small bowl, combine soy sauce, mirin, half of the green onion, the lemon juice and half of the sesame seeds; set aside.
Place steamer basket in wok or shallow pan; add enough water to come 1 inch (2.5 cm) from rack. Cover and bring to boil; reduce heat to medium-high.
Line rack with lettuce leaves; arrange half of the wontons, without touching, on lettuce. Cover and steam until shrimp are pink, about 10 minutes. Transfer wontons to lettuce-lined platter. Repeat with remaining wontons, discarding steamed lettuce.
Sprinkle with remaining green onions and sesame seeds. Serve with sauce.
Additional Information
Source
Canadian Living Magazine: April 2006
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