Shrimp Wontons With Plum Chutney

Submitted by alligirl

"Taken from The Hors D'oeuvre Bible by David Paul Larousse and posted for ZWT. Chutney may be made a day or so ahead, and held in the fridge. (I think I would cheat a little and use egg roll wrappers - they are bigger, so less work!)"

 

• Ready In: 2hrs 15mins
• Ingredients: 24
• Yields: 40 wontons
• Serves: 20

ingredients

• For Chutney

• 2 oranges, peeled, segments removed, and cut into medium dice
• 118.29 ml orange juice
• 44.37 ml sugar
• 14.79 ml gingerroot, grated
• 29.58 ml dried currants
• 1.23 ml ground cloves
• 4.92 ml curry powder
• 59.14 ml water
• 118.29 ml apricot preserves
• 1133.98 g fresh freestone plums, pitted and cut into 1/2-inch pieces

• Shrimp

• 44.37 ml peanut oil
• 1 scallion, finely diced
• 1 stalk celery, peeled and finely diced
• 4.92 ml gingerroot, grated
• 29.58 ml cilantro, chopped
• 453.59 g cooked shrimp, peeled, deveined, and cut into fine dice
• 4.92 ml cornstarch (dissolved in 1/2 c. sherry listed below)
• 118.29 ml cold dry sherry
• 29.58 ml soy sauce
• 14.79 ml hoisin sauce
• black pepper (to taste)
• 40 count package 4 inch wontons (or 20 egg roll wrappers)
• 10 fresh cilantro stems
• vegetable oil, for frying

directions

1. Simmer all of the chutney ingredients, except the plums, for 30 minutes. Add the plums, and simmer another 30 minutes.
2. Cool, cover, and refrigerate until ready to serve.
3. Sauté the scallion, celery, and ginger in the peanut oil for several minutes.
4. Add the cilantro and shrimp, and heat.
5. Add the sherry, soy and hoisin sauces, and pepper, and simmer until thick. Remove from the heat, and allow to cool.
6. Draw an imaginary line diagonally across a wonton skin.
7. Place a small teaspoon of filling in the center, to one side of the imaginary line.
8. Dip a finger in water, and moisten the edges of the skin.
9. Fold over into a triangle, pressing the edges together.
10. Grasp the two broadest comers of the wonton with the thumb and forefinger of each hand.
11. Moisten one of the corners, turn them both up, and press the two comers together. Repeat with the remaining skins.
12. Preheat an oven to 200°F, and heat the vegetable oil (2 inches deep) in a heavy-gauge pot to 360°F
13. Deep-fry the wontons until golden brown.
14. Place on absorbent paper, and hold in the oven until all the wontons are fried.
15. Serve accompanied by the chutney and cilantro sprigs.