Keywords
Search:

Shrimp Shiitake Wontons with Dipping Sauce

By The Canadian Living Test Kitchen

Tested till perfect

59 people added this to their Recipe Box
Bookmarks
Shrimp Shiitake Wontons with Dipping Sauce

Nutritional Info

Per piece: about -
cal 28
pro 2 g
total fat 0
sat. fat 0 g
carb 4 g
fibre 0
chol 12 mg
sodium 127 mg
% RDI: -
calcium 1
iron 3
folate 3

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 deveined
  • 2 cups coarsely chopped shiitake mushroom caps, (about 4 oz/125 g)
  • 1/4 cup chopped drained water chestnuts
  • 1/4 cup oyster sauce
  • 2 tbsp chopped fresh coriander
  • 1 tbsp grated gingerroot
  • 2 green onions, minced
  • 1 clove of garlic, minced
  • 2 tsp sesame oil
  • 2 tsp sodium-reduced soy sauce
  • 1/4 tsp Asian chili garlic sauce or hot sauce, (optional)
  • 46 thin square wonton wrappers, (about half 400 g pkg)
  • Spinach or Lettuce leaves
  • Dipping Sauce:
  • 3 tbsp sodium-reduced soy sauce
  • 3 tbsp mirin, (or 1 tbsp/15 mL granulated sugar)
  • 2 tbsp minced green onions
  • 1 tbsp lemon juice
  • 1/2 tsp 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.

Source : Canadian Living Magazine: April 2006

Related content

Contests

All contests



Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.