Plato principal
Shrimp Wontons
50 minPara 30Nutri-Score C€€
C
50 min
50 minShrimp Wontons
receta de
Cassie Yeung
@cassyeungmoney
18 recetas
21 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
shrimp (peeled, deveined, chopped into a paste with some chunks)Pescado400 g
green onion (finely chopped)Frutas y verduras2 piezas- shiitake mushrooms (finely chopped)Frutas y verduras60 g
- cilantro (chopped)Frutas y verduras10 g
garlic (grated)Frutas y verduras3 piezas
ginger (grated)Frutas y verduras15 g
soy sauceDespensa30 ml
oyster sauceDespensa15 ml- sesame oilDespensa10 ml
- rice vinegarDespensa15 ml
sugarDespensa5 g- cornstarchDespensa15 g
- chicken bouillon powderDespensa5 g
white pepperEspecias2 g
saltEspecias3 g
black sesame seedsFrutos secos y semillas5 g- wonton skins (store-bought)Panadería30 piezas
water (for brushing the edges)Otro50 ml
por ración
Nutrición
39kcal
- Carbohidratos
- 4 g
- Proteínas
- 3 g
- Grasas
- 1 g
lo que usará
Utensilios
Bol
Rallador
Olla
Pincel de cocina
Espumadera
paso a paso
Preparación
- Paso 1
Prepare the shrimp filling
- Chop the shrimp into a paste, keeping some chunks for texture.
- Add the green onion, shiitake mushrooms, cilantro, grated garlic and grated ginger.
- Season with soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, cornstarch, chicken bouillon powder, white pepper and a little salt.
- Mix everything together until well combined.
- Paso 2
Fill the wontons
- Place a teaspoon of filling in the center of a wonton skin.
- Brush water around the edges.
- Fold opposite ends to make a triangle, pinch out the air and seal it shut.
- Push and cross the bottoms to shape each wonton.
- Paso 3
Boil the wontons
- Bring water to a boil and add the wontons.
- Cook until they float to the surface.
- Paso 4
Make the dipping sauce
- Combine soy sauce, rice vinegar, sesame oil, grated garlic and grated ginger.
- Add sugar to balance and mix well.
- Finish with black sesame seeds and cilantro.
- Paso 5
Freeze the rest
- Arrange the remaining wontons on a tray without touching.
- Freeze until firm, then store in the freezer.
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