A favorite of yours. You wouldn’t eat shrimp, but you would happily chomp down five shrimp wontons in one go! I’m so proud of you.
Love from Mom
Makes ~20 wontons
1/2 lb wild caught shrimp, peeled
2 stalks scallions (green part only), chopped finely
1/2 tsp salt
Egg wonton wrappers
A. Using a large chopper or chef’s knife, chop the shrimp finely. Do not use a food processor; it makes a mushy filling.
B. Mix the ingredients and the chopped shrimp (A) thoroughly.
C. Wrap the wontons. Everybody wraps wontons differently. Our family wraps our wontons into ingots.
• Place a small amount of the shrimp filling – about the size of a Malteser – on a wonton wrapper.
• Fold the wrapper up into a triangle, using water and your finger as a brush to seal the sides.
• Bring the two bottom corners of the triangle together, sealing them with a drop of water.
These wontons can be served boiled (they cook very quickly and are ready when they float) or deep fried.
Served here, boiled, with egg noodles (tossed with a little oyster sauce and sesame oil) and bak choy.