Deep Fried Shrimp Stuffed Won Tons Recipe
Ingredients
| Peanut oil | 4 Tablespoon | |
| 4 scallions, finely chopped (keep the green and white parts separate) | ||
| 2 pounds of shelled, deveined shrimp, finely chopped | ||
| Water chestnuts | 6 , finely chopped | |
| 6 dried black Chinese mushrooms, soaked 35 minutes, drained, and finely chopped | ||
| Sherry | 1 1/2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 2 teaspoons of cornstarch, dissolved in 2 tablespoons of chicken broth | ||
| 1 recipe of won ton wrappers (buy them ready-made in Oriental specialty shops) | ||
| Vegetable oil | 3 Cup (16 tbs) (For frying) | |
Directions
In a wok or frypan, heat the oil and stir-fry the white part of the chopped scallions for 1 minute; add the green part of the scallion and cook 1/2 minute.
Add the shrimp, water chestnuts, mushrooms, sherry, soy sauce, and salt; stir-fry for 1 minute, or until the shrimp turn pink.
Restir the cornstarch and the chicken broth mixture, stir it into the shrimp pan; cook, stirring until the mixture has thickened.
Remove from the heat to cool to room temperature.
Place a full teaspoon of the shrimp filling in the center of each square of won ton wrapper.
Moisten a forefinger with water and run it around the edge of each won ton.
Bring one corner up over the filling to the opposite corner, to form a triangle, and seal in the filling.
Bring the corners of the long side of the triangle together, and seal the tips of them by pinching.
In a deep-fryer or wok, heat the oil to 375 degrees, or until a haze forms above it.
Cook about 8 won tons at a time, for about 2 minutes, or until lightly browned and crisp.
Drain on paper towels.
Add the shrimp, water chestnuts, mushrooms, sherry, soy sauce, and salt; stir-fry for 1 minute, or until the shrimp turn pink.
Restir the cornstarch and the chicken broth mixture, stir it into the shrimp pan; cook, stirring until the mixture has thickened.
Remove from the heat to cool to room temperature.
Place a full teaspoon of the shrimp filling in the center of each square of won ton wrapper.
Moisten a forefinger with water and run it around the edge of each won ton.
Bring one corner up over the filling to the opposite corner, to form a triangle, and seal in the filling.
Bring the corners of the long side of the triangle together, and seal the tips of them by pinching.
In a deep-fryer or wok, heat the oil to 375 degrees, or until a haze forms above it.
Cook about 8 won tons at a time, for about 2 minutes, or until lightly browned and crisp.
Drain on paper towels.
Chef
