Shrimp Won Tons

• 1 tablespoon vegetable oil, plus vegetable oil for shallow frying
• 1 tablespoon minced ginger
• 2 tablespoons finely chopped green onions
• 1/2 pound raw shrimp, shelled and finely chopped
• 1/4 cup finely chopped water chestnuts
• 2 tablespoons soy sauce
• 1 teaspoon white sugar
• 1/2 teaspoon sesame oil
• 1/2 teaspoon chili oil
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 12 won ton wrappers
• Soy sauce, accompaniment
• Hot mustard, accompaniment

1. Place a wok over medium heat.
2. Add 1 tablespoon oil and when hot, add the ginger and green onions, and stir-fry until aromatic, about 1 minute.
3. Add the shrimp and water chestnuts and cook for 1 minute.
4. Add the soy sauce, sugar, sesame oil and chili oil and stir to combine.
5. In a small bowl, combine the cornstarch and water and add to the shrimp mixture, stirring.
6. (The mixture should thicken immediately.)
7. Transfer to a bowl or plate and let cool before assembling the won tons.
8. Keeping the won ton wrappers covered with a damp kitchen towel, place 1 won ton wrapper at a time on a work surface with 1 point toward you.
9. Spoon a rounded tablespoonful of filling in the center, just above the point.
10. Fold the corner over the filling and roll to tuck the point under.
11. (The won ton should look like a triangle).
12. Pinch the wrapper around the filling to completely enclose, pushing gently to expel any air bubbles.
13. Using both hands, pull the 2 side corners toward you below the filling.
14. Overlap the corners slightly, moisten with a dab of water, and pinch to seal.
15. Place the filled won tons on a baking sheet and cover with a damp cloth while preparing the remaining won tons.
16. (If desired won tons can be frozen on a baking sheet and once frozen, kept in a ziplock bag for up to 2 months.)
17. Fill a large pot or electric fryer halfway with vegetable oil and heat to 375 degrees F. Add the won tons in batches and fry until golden on both sides, about 2 minutes.
18. Remove with a slotted spoon and drain on paper towels.
19. Serve hot with soy sauce and/or Chinese hot mustard.

vegetable oil, ginger, green onions, shrimp, water chestnuts, soy sauce, white sugar, sesame oil, chili oil, cornstarch, wrappers, soy sauce, accompaniment

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-won-tons-recipe.html (may not work)