Norman Fine'S Genius Shrimp Wontons With Szechuan Vinagrette
- SHRIMP WONTON FILLING
- 1 1/4Lb Shrimp, shelled(don't bother to devein, as shrimp with be chopped fine)
- 1 Egg
- 1/2lb Firm Tofu ,drained on thick towelling
- 1T Sesame oil, Maruhon is best
- 1T Light soy sauce,kikkomon or chinese
- 1/2C Finely chopped Scallions
- 2 T Finely chopped peeled fresh Ginger
- 2 pkg/50 pieces each of square wonton wrappers
- SZECHUAN VINAIGRETTE
- 1/3C Red Wine Vinegar
- 2T Light Soy Sauce(Chinese 'Superior' brand or Kikkoman are best)
- 2T Dark Soy Sauce
- 1 T Chinese Chili Paste
- 1 1/2 T Sugar
- 1T Minced Peeled Ginger
- 1 clove Minced peeled Garlic
- 1/2 tsp Kosher Salt
- 1/2 C Vegetable Oil
- 2T Sesame Oil
- Pulse shrimp in food processor . Do not make puree; it's better with some texture. Take some shrimp out before adding remaining ingredients; pulse until combined. Add remaining shrimp and pulse briefly. Try to leave some small chunks of shrimp.
- ASSEMBLY OF SHRIMP WONTONS:rnOn a clean dry counter, lay out six wonton wrappers with points at N. E. S. W. In the center of each, place 1/2 Tablespoon of shimp filling. Dip your fingers in a small bowl of water and wet the N, W and E points. To make an envelope, fold the S point and press it firmly to the N point. Then fold the E and W points into the middle, making an envelope. To finish, fold the N point down over the middle and press firmly. Place the wontons, seam-side down, on the wax paper.Keep your counter dry , or wontons will get wet and messy and stick to the wax paper.
- COOKING THE WONTONS:rnPoach in medium boiling salted water approximately 12 minutes, until tender. Drain, chill, skewer. Dip in Szechuan Vinaigrette and serve.
- SZECHUAN VINAIGRETTE:rnCombine all ingredients except oils in food processor. With machine running,drizzle in oils. This marinade lasts FOREVER in the refrig. And comes in very handy for doctoring up Chinese take-out, or putting on a chicken or beef or pasta salad or other things. rnrnrnUse approx. 2 cups vinaigrette as a dipping sauce for the 100 shimp wontons, or for lightly coating 100 peking raviolis for room temp hors d'oeuvre. Marinade 1 hour before serving.rnServe with toothpicks and an empty ramekin for used toothpicks.
shrimp wonton, shrimp, egg, towelling, sesame oil, t, scallions, t, wrappers, vinaigrette, red wine vinegar, t, t, t chinese chili paste, t, t, cloveu, kosher salt, vegetable oil, t
Taken from food52.com/recipes/42186-norman-fine-s-genius-shrimp-wontons-with-szechuan-vinagrette (may not work)