Baked Thai Shrimp Wontons

• 23 cups Chopped Savoy Cabbage
• 1/2 teaspoons Salt
• 8 ounces, weight Raw Shrimp (with Shells On)
• 2 stalks Green Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Tablespoon Minced Lemongrass
• 1 Tablespoon Minced Ginger
• 1 Tablespoon Low Sodium Soy Sauce
• 1 teaspoon Sesame Oil
• 1 whole Large Egg
• 25 whole Wonton Wrappers

1. 1.
2. Preheat oven to 400 F (205 C).
3. Grease a baking sheet with oil or cooking spray.
4. 2.
5. In a small bowl, mix the cabbage with the salt and set aside.
6. After 10 minutes, squeeze out all the excess water from the cabbage.
7. 3.
8. Shell and devein the shrimp.
9. Then, chop it into smaller pieces.
10. 4.
11. In a medium bowl, mix together the shrimp, cabbage, green onions, garlic, lemongrass, ginger, soy sauce, and sesame oil.
12. 5.
13. Lightly beat the egg in a small bowl.
14. 6.
15. Take a wonton wrapper, and fill it with around 2 teaspoons of filling.
16. Resist the temptation to put a lot of filling in the wontons!
17. Itll make the wontons less crispy and more difficult to wrap.
18. Using your index finger, rub the egg along all 4 edges of the wonton wrapper.
19. Fold 2 corners together, and seal up that side of the wonton.
20. Fold in the other two corners so that all the corners meet together.
21. An X-shaped tent should start to form.
22. Seal up the wonton by pressing the edges together.
23. Repeat with the rest of the wonton wrappers and filling.
24. 6.
25. Place the wontons onto the baking sheet.
26. Bake the wontons for 10-12 minutes, or until the edges are golden brown.
27. 7.
28. Serve with your favorite dips.
29. The wontons are best when theyre still warm!

savoy cabbage, salt, shrimp, stalks green onion, garlic, ginger, soy sauce, sesame oil, egg, wonton wrappers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-thai-shrimp-wontons/ (may not work)