Shrimp Shiitake Wontons with Dipping Sauce

By The Canadian Living Test Kitchen

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Shrimp Shiitake Wontons with Dipping Sauce

Nutritional Info
Per piece: about	-
cal	2828 cal
pro	2 g2g pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	12 mg12mg chol
sodium	127 mg127mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
folate	33 folate

More great recipes from this menu:

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.

Ingredients

1 lb raw shrimp , peeled and deveined1 1lb lbraw shrimp, peeled and deveined
2 2cups cupscoarsely chopped shiitake mushroom capshiitake mushroom caps, (about 4 oz/125 g)
1/4 1/4cup cupchopped drained water chestnutwater chestnuts
1/4 cup oyster sauce 1/4 1/4cup cupoyster sauce
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
2 green onions , minced2 2green oniongreen onions, minced
1 clove of garlic , minced1 1clove of garlic, minced
2 tsp sesame oil 2 2tsp tspsesame oil
2 tsp sodium-reduced soy sauce 2 2tsp tspsodium-reduced soy sauce
1/4 1/4tsp tspAsian chili garlic sauce or hot sauce, (optional)
46 46thin square wonton wrapperwonton wrappers, (about half 400 g pkg)
Spinach or Lettuce leaves Spinach or Lettuce leaves
Dipping Sauce:
3 tbsp sodium-reduced soy sauce 3 3tbsp tbspsodium-reduced soy sauce
3 3tbsp tbspmirin, (or 1 tbsp/15 mL granulated sugar)
2 tbsp minced green onions 2 2tbsp tbspminced green oniongreen onions
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/2 tsp sesame seeds 1/2 1/2tsp tspsesame 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.

Source : Canadian Living Magazine: April 2006