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These are a little time consuming to make, but are worth the effort. The first time I made this recipe, I misread the amount of chili paste and added 2 tablespoons instead of 2 teaspoons and they were very spicy-hot, LOL. We like them with about 1 tablespoon of chili paste, but if you want them milder use the 2 teaspoons listed. From Betty Crocker's New Chinese Cookbook by Leeann Chin.
- 1⁄4 lb medium raw shrimp (in shells)
- 2 ounces ground lean pork
- 3 water chestnuts, finely chopped
- 2 green onions, chopped (with tops)
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sesame oil
- 1 dash white pepper
- 1⁄3 cup ketchup
- 1⁄4 cup hoisin sauce
- 2 teaspoons chili paste
- 1 tablespoon soy sauce
- 24 wonton skins (about 1/2 pound)
- 1 egg white, slightly beaten
- 5 cups water
- 2 tablespoons vegetable oil
- Peel shrimp.
- Make a shallow cut lengthwise down back of each shrimp; wash out vein.
- Chop shrimp finely.
- Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper.
- Place 1/2 teaspoon shrimp/pork mixture in center of won ton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
- Fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
- Brush right corner (not the whole side, just the corner) of triangle with egg white; bring corners together and press to seal.
- Repeat with remaining won ton skins. (Cover filled won tons with plastic wrap to keep them from drying out.)
- Heat 5 cups water to boiling in Dutch oven; add won tons.
- Heat to boiling; reduce heat.
- Simmer uncovered 2 minutes; drain.
- Immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
- Mix ketchup, Hoisin sauce, chili paste and soy sauce; set aside.
- Heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
- Heat to boiling, stirring constantly.
- Add won tons; cook uncovered 3 minutes.