Recipe by 2Bleu
Yummy little appetizers that are fried crisp with a sweet dipping sauce. You could also opt to make little beggar purses and steam them to put in a soup. Great for OAMC too. :)
Top Review by pita288
These seem like they'd go pretty well with a main dish but they are definitely not meant to be their own meal. They fry up nicely and have a good flavor. My boyfriend wasn't a huge fan of them but my roommate definitely was.
- 1⁄2 lb cooked shrimp, shelled, deveined and chopped into pieces
- 1 green onion, chopped fine
- 4 water chestnuts, chopped fine
- 1 egg white
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon soy sauce
- 1 tablespoon oil
- 1⁄2 cup pineapple juice
- 1 green onion, sliced on the bias
- 1⁄2 cup peach halve in juice (or 1 very ripe peach with skin and pit removed)
- 2 tablespoons orange marmalade
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 2 drops hot sauce (optional)
Other ingredients needed
- 24 wonton wrappers
- 2 tablespoons vegetable oil, for frying
Directions See How It's Made
- WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
- SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
- Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
- Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
- Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
- If freezing, thaw to room temperature before frying.