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Shrimp Wontons
50 minPorcje: 30Nutri-Score C€€
C
50 min
50 minShrimp Wontons
przepis od
Cassie Yeung
@cassyeungmoney
18 przepisów
21 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
shrimp (peeled, deveined, chopped into a paste with some chunks)Ryby400 g
green onion (finely chopped)Warzywa i owoce2 kawałki- shiitake mushrooms (finely chopped)Warzywa i owoce60 g
- cilantro (chopped)Warzywa i owoce10 g
garlic (grated)Warzywa i owoce3 kawałki
ginger (grated)Warzywa i owoce15 g
soy sauceSpiżarnia30 ml
oyster sauceSpiżarnia15 ml- sesame oilSpiżarnia10 ml
- rice vinegarSpiżarnia15 ml
sugarSpiżarnia5 g- cornstarchSpiżarnia15 g
- chicken bouillon powderSpiżarnia5 g
white pepperPrzyprawy2 g
saltPrzyprawy3 g
black sesame seedsOrzechy i nasiona5 g- wonton skins (store-bought)Piekarnia30 kawałki
water (for brushing the edges)Inne50 ml
na porcję
Wartości odżywcze
39kcal
- Węglowodany
- 4 g
- Białko
- 3 g
- Tłuszcz
- 1 g
czego użyjesz
Przybory
Miska
Tarka
Garnek
Pędzelek kuchenny
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Boil the wontons
- Bring water to a boil and add the wontons.
- Cook until they float to the surface.
- Krok 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.
- Krok 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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