PORK-AND-SHRIMP WONTONS WITH PEANUT SAUCE
Steps:
- For the spicy peanut sauce: Combine the peanut butter, soy sauce, oil, vinegar, brown sugar, garlic, ginger, chili paste and water in a blender. Blend until smooth, adding more water as needed. Set aside.
- For the wontons: In a large bowl, combine the pork, shrimp, chives, sesame oil, soy sauce, brown sugar, salt and pepper. Mix everything gently but thoroughly together with your hands (or a wooden spoon).
- Bring a large saucepan filled with 3 to 4 inches of chicken stock to a boil.
- Place 1 tablespoon of the pork mixture in the middle of a wonton wrapper. With your finger, dab the edges of the top half of the wrapper with beaten egg. Fold the top over to enclose the filling, press to seal the edges, then fold two corners in and press to seal the corners together. Place the finished wonton on a lightly floured baking sheet and repeat with the rest of the filling and wrappers.
- When you have enough wontons to begin to cook, gently transfer wontons into the boiling stock, making sure not to overcrowd the pot. Simmer until the filling is cooked through, about 5 minutes. Continue forming wontons while the batches cook.
- Transfer cooked wontons to a bowl. Top with peanut sauce, a drizzle of toasted sesame oil, and garnish with some cilantro and serrano pepper slices. Enjoy!
STEAMED PORK & PRAWN WONTONS
Low fat but so impressive - you can find the wrappers in freezer cabinets of Asian food stores or speciality food halls
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter
Time 45m
Yield Makes 35-40
Number Of Ingredients 14
Steps:
- Mix together the pork, prawns, spring onions, garlic, ginger, oyster sauce, oil and water chestnuts.
- Peel off a wonton wrapper and, with a pastry brush, lightly brush round the outside with cold water. Place 1 tsp of mixture in the centre and scrunch up into a pouch, squeezing to seal. Do not overfill. Repeat until you have around 35-40. (These can be chilled for up to 1 hr on a tray lined with baking parchment.)
- For the sauce, mix together the soy sauce, sherry and ginger in a small bowl. To steam, bring a large pan of water to the boil. Line a bamboo or metal steaming basket with lettuce leaves to fit.
- Arrange half the pouches in the basket (without them touching), cover and steam for 5 mins. Remove with tongs to a platter and steam the rest - check the water level. Serve, sprinkled with spring onion or sesame seeds, with the bowl of sauce.
Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
EASY PORK AND SHRIMP WONTON
Steps:
- In a large mixing bowl, add your filling ingredients and mix in one direction until the mixture breaks down and the minced pork and shrimp become a paste. If you have a food processor, add your filling ingredients and grind until it's pasty and well combined.
- Then add 1 levelled tsp of the filling onto the center of the wonton wrapper. Brush some water on the wrapper around the filling.
- Pull up and bunch the edges of the wrapper together and pinch.
Nutrition Facts : Calories 39 kcal, Carbohydrate 5 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 85 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP AND PORK WONTON SOUP
Whip up classic Shrimp and Pork Wonton Soup at home! This quick comforting meal takes just 20 minutes to make and uses basic Asian pantry ingredients.
Provided by Namiko Chen
Categories Main Course Soup
Time 40m
Number Of Ingredients 19
Steps:
- Gather all the ingredients.
- To make wonton soup, cut 1 green onion into 2 inch (5 cm) pieces. Add the chicken stock and the green onion in a large pot and bring to boil.
- Once boiling, season with sesame oil, kosher salt, and white pepper powder. Turn off the heat and set aside.
- To make fillings, chop 2 green onions into small rounds. Save some chopped green onion to serve with the soup.
- Chop cilantro and set aside to serve with the soup.
- Cut the shrimp into smaller pieces, and then cut them into even smaller pieces (almost like paste).
- In a large bowl, combine the pork, shrimp, and chopped green onion. Grate fresh ginger and add to the mixture.
- Add all the wonton seasoning ingredients to the mixture and mix well.
- While you wrap wontons, bring a large pot of water to boil. Place a wonton wrapper on your hand. Place a teaspoon of the filling in the center of the wrapper. Start with a small amount so it's easier to work with. Use your finger to moisten the edges of the wrapper with water.
- When the edges have been moistened, fold the wrapper in half to create a rectangular shape, pressing any air that might be trapped around the filling. Fold the sides inward so that they overlap.
- Wet the portion where the sides meet. Pinch to close and seal.
- Here is the cute little wonton! Place the finished wontons on a baking sheet lined with parchment paper. Cover with plastic to keep them moist as you continue with the remaining fillings and wrappers.
Nutrition Facts : Calories 442 kcal, Carbohydrate 55 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 834 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
PORK AND SHRIMP WON TONS
A steaming bowl of won tons is welcome in any season, and making them at home is a fairly easy process. Purchase a package of high-quality won ton skins, which are available everywhere, and then it's just a matter of filling and folding them. Once they hit boiling water they cook for just 2 minutes. The filling - usually a simple mixture of well-seasoned minced meat - may be prepared hours ahead and chilled. This somewhat spicy pork and shrimp filling is particularly delicious, with plenty of ginger and Chinese garlic chives.
Provided by David Tanis
Categories main course
Time 1h
Yield About 30 wontons
Number Of Ingredients 18
Steps:
- Put pork and shrimp in a chilled mixing bowl. Season with salt and pepper and mix briefly with chopsticks, wet hands or wooden spoons. Add rice wine, soy sauce, sugar, ginger, garlic, bean paste, serrano chiles and garlic chives. Mix well to incorporate. Pan-fry a small flat patty in a small amount of oil to check seasoning; taste and adjust. Transfer mixture to a small container, cover and chill at least 30 minutes, or longer if you have time, up to 24 hours.
- To prepare wontons, remove a few wonton skins from package and lay them on dry work surface. Put 1 teaspoon filling in the center of each square skin. Paint edges of square lightly with egg. Gently fold one side over the other, pinching edges together. You should a have a folded rectangle. Now pull the lower corners in toward each other and pinch together to make the traditional curved wonton shape. Place wontons 1 inch apart on a baking sheet or platter. Dust lightly with cornstarch and refrigerate, uncovered, until ready to cook.
- Bring a large pot of well-salted water to a boil. Meanwhile, put a small handful of spinach leaves and about 2 tablespoons cilantro in each person's deep wide soup bowl. When water is boiling, drop about 10 wontons into pot and cook for 2 minutes. Remove with wire bamboo spider (or a large fine-meshed sieve with a handle) and divide among bowls. Repeat with remaining wontons. Pour about 11/2 cups hot broth over each serving. Drizzle with red pepper oil if desired.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 2 grams, TransFat 0 grams
PORK AND SHRIMP WONTON
Steps:
- Gather the ingredients.
- Process half of the shrimp and all the pork, ginger and seasonings in a food processor .
- Roughly chop the remaining shrimp and transfer to a medium bowl. Add the spring onions and the mixture from the processor to the bowl. Fold together to combine.
- Put 1 teaspoon of filling onto the center of the wonton wrapper and use your fingers to gently close the wrapper tightly. You can brush a little bit of water onto the edges to help the wrappers seal and stay closed. Sprinkle a thin layer of flour on a large plate. Place the wontons on the plate as you finish forming them.
- Bring a pot of water (or broth) to a boil. Drop in the wontons in batches and cook until they float to the top, about 5 minutes.
Nutrition Facts : Calories 162 kcal, Carbohydrate 18 g, Cholesterol 61 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 721 mg, Sugar 1 g, Fat 4 g, ServingSize 10 servings, UnsaturatedFat 0 g
More about "pork and shrimp won tons food"
WONTON SOUP RECIPE (PORK AND SHRIMP WONTONS ... - …
From stripedspatula.com
5/5 (4)Calories 240 per servingCategory Soup
- Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.
- Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)
- In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper.
- Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).
SHRIMP-AND-PORK WONTONS RECIPE - BRYANT NG | FOOD & …
From foodandwine.com
Servings 36Total Time 1 hr 15 minsCategory Shrimp
- Line 2 baking sheets with parchment paper. Lay out 4 wonton wrappers on a work surface; keep the rest covered. Place a rounded 1/2 teaspoon of filling in the center of each wrapper; dampen the edges with water and fold corner to corner to form a triangle. Press out the air and seal the edges. (Dampen the 2 points farthest from each other and pinch them together if you want to form a hat, or tortellini, shape.) Place the wontons on the prepared sheets and cover with a towel. Repeat with the remaining wrappers and filling.
- In a large saucepan of boiling water, cook the wontons in 3 batches until just tender and the filling is cooked through, about 5 minutes. Serve hot with chili oil.
A GREAT DIPPING SAUCE FOR WONTONS | WHAT TO SERVE …
From victoriahaneveer.com
Estimated Reading Time 3 mins
PORK WITH SHRIMP - FOOD FROM PORTUGAL
From foodfromportugal.com
Cuisine CuisineCategory Meat , Recipes , SeafoodServings 4Total Time 1 hr 35 mins
THE SLANTED DOOR'S FAMOUS PORK-AND-SHRIMP WONTONS …
From foodrepublic.com
Servings 10Estimated Reading Time 2 mins
PORK AND SHRIMP WONTONS - CITYLINE
From cityline.tv
PORK AND SHRIMP WONTONS IN CHILI OIL - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 6Category DinnerCuisine ChineseEstimated Reading Time 3 mins
- In a large bowl, mix together all filling ingredients. Have a small bowl of water and wonton wrappers read.
- Place a tablespoon of filling in the middle of each wonton wrapper. Wet the sides of the wonton wrapper with water.
- Fold filled wonton wrapper into a triangle, and then pinch together the longest sides to create an envelope-like wonton.
- Continue filling and folding wonton wrappers until all of the filling has been used. Keep filled wontons on parchment paper, covered with a damp paper towel to keep the wrappers from drying.
FRIED PORK AND SHRIMP WONTONS - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (10)Category Appetizer RecipesCuisine ChineseCalories 303 per serving
- In a medium bowl, combine the pork, shrimp, scallions, soysauce, sesame oil, cornstarch, salt, pepper, ginger, and garlic and mix well.
- Working with one wonton wrapper at a time, lightly brush theedges of two adjacent sides of the wrapper with water and place about 1 teaspoon of the filling in the center. Fold over one corner of the wrapper so that the two moistened sides come together with the two unmoistened sides, creating a triangle. Press the sides together to seal. Then, holding the corners of the long side of the triangle and bring them together to form the traditional purse shape, using a bit of water to seal the corners to each other.
PORK SHRIMP WONTONS WITH SOY GINGER ... - FLIPPED-OUT FOOD
From flippedoutfood.com
5/5 (1)Category AppetizerCuisine AsianTotal Time 25 mins
- Add all ingredients for the filling (through the Maggi seasoning sauce) to a mixing bowl and mix together with your hands until well incorporated. Set aside. Arrange your work area with a small bowl of water for dipping your fingers, the filling, a 1 tsp measuring spoon, the wrappers, and a plastic container with a lid.
- Lay a wonton wrapper onto a flat-work surface. Add 1 heaping tsp of filling to the middle of the wrapper (you can add more filling, but don't overdo it: you want to be able to make a tight seal all around). Dip your finger in the water and run it around the edge of the wrapper. Fold the edges together and press firmly with your fingers to seal, at the same time working any wayward filling back toward the center of the wonton (this is just to be sure that you don't have any blow-outs). Place the wonton into the plastic container and add the lid (this keeps the wontons from drying out). Repeat until you've used up all the wonton wrappers or run out of filling. You can fry up the wontons right away, keep them in the refrigerator for up to 4 hours, or freeze them (but see Recipe Note #2).
- Heat 2 tbsp canola oil in a large skillet over medium heat. Working in batches, place a single layer of wontons in the skillet (don't overcrowd the skillet!). Cook until the bottoms of the wontons begin to brown, about 1 minute.
- Flip the wontons, reduce heat to low, cover, and cook for 3 minutes, flipping the wontons as necessary to prevent burning. Repeat with another batch of wontons, adding more oil as needed, and so on until all wontons are cooked. Throughout this process, be very careful of splattering hot oil.
PORK AND SHRIMP WONTONS - 40 PACK BY SHIRLEY CHUNG'S MS ...
From goldbelly.com
Brand Shirley Chung's Ms. ChiCategory DumplingsPrice $99
PORK AND SHRIMP WONTON SOUP - ALL WAYS DELICIOUS
From allwaysdelicious.com
5/5 (16)Total Time 30 minsCategory Soups And StewsCalories 578 per serving
PORK, SHRIMP, CHIVES WONTONS – COOK BOLD FOOD
From cookboldfood.com
Servings 4Total Time 45 minsEstimated Reading Time 3 mins
PORK & SHRIMP WONTONS - HUNGRY SLIM
From hungryslim.com
5/5 (4)Category Main CourseCuisine ChineseCalories 48 per serving
BEST PORK WONTON SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
2.8/5 (47)Category Chinese,Dinner,Lunch,Seafood,SoupServings 4-6Total Time 45 mins
WONTONS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
WINNING PORK-AND-SHRIMP WONTON RECIPE | NOMS FROM MOM
From nomsfrommom.com
Estimated Reading Time 2 mins
SIMPLE, COMFORTING, AND HANDMADE: PORK AND SHRIMP WONTONS ...
From revelkitchen.com
Estimated Reading Time 6 mins
PORK AND SHRIMP WONTONS – THE CORPORATE COOKBOOK
From thecorporatecookbook.com
PORK AND SHRIMP WONTON, UPC: 072869732927 PRICE CONVERSIONS
From aqua-calc.com
BUY FRESH & FROZEN SPRING ROLLS & ASIAN FOODS | WALMART CANADA
From walmart.ca
VIETNAMESE SHRIMP & PORK WONTON RECIPE (HOANH THANH TOM ...
From vickypham.com
SHRIMP & PORK WONTONS - WAI SIK FOOD BLOG
From waisik.com
PORK AND SHRIMP WONTONS - AUTHENTIC CHINESE DUMPLINGS ...
From youtube.com
SHRIMP AND PORK WONTONS – FRANKLY AWESOME FOOD
From franklyawesomefood.com
PORK AND SHRIMP WONTON SOUP | FOODTALK
From foodtalkdaily.com
PORK-AND-SHRIMP WONTONS - WWW.SCLIVING.COOP
From scliving.coop
PORK AND SHRIMP WONTONS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PORK AND SHRIMP WONTONS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
PORK AND SHRIMP WON TONS - DINING AND COOKING
From diningandcooking.com
CRISPY THAI PORK AND SHRIMP WONTONS RECIPE - FOOD NEWS
From foodnewsnews.com
[ASMR] HOW TO MAKE CRISPY PORK AND SHRIMP WONTONS | FOOD ...
From youtube.com
PORK AND SHRIMP WONTONS. BUSY LIFE. HEALTHY FOOD. - PANIC ...
From panicinthepantry.com
RECIPES FOR ALL OCCASIONS AND SEASONS - ANDREW ZIMMERN
From andrewzimmern.com
BUY FROZEN PIEROGIES, DUMPLINGS & WONTONS ONLINE | WALMART ...
From walmart.ca
PORK AND SHRIMP WONTONS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHRIMP PORK WONTONS WITH SAUCE - MYOJO USA
From myojousa.com
R/FOOD - [HOMEMADE] DEEP FRIED PORK AND SHRIMP WONTONS
From reddit.com
PORK AND SHRIMP WONTON RECIPE - FOOD NEWS
From foodnewsnews.com
PORK AND SHRIMP WONTONS WITH PEANUT SAUCE – FOOD NETWORK ...
From foodnetwork.com
PORK & SHRIMP WONTON(HK STYLE) - NYASIANFOOD
From nyasianfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love