| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Spa, Pasta noodl, Lowfat, Fish shellf, Appetizer | 4 | Servings |
INGREDIENTS
| 1 | Garlic clove; peeled | |
| 4 | oz | Sea bass fillets; or other firm white fish, skin removed |
| 3 | lg | Shrimp; peeled and deveined |
| 1 | Scallion; chopped | |
| 2 | lg | Egg whites |
| 1 1/2 | ts | Low-sodium soy sauce |
| 2 | ts | Minced fresh cilantro |
| 1/8 | ts | Chinese 5-spice powder |
| 1 | pn | Salt; or to taste |
| 1 | pn | Cayenne pepper; or to taste |
| 20 | 2 inch sq won-ton wrappers | |
| Ginger-Scallion Sauce; see recipe |
INSTRUCTIONS
1. Bring a large pot of water to a boil. 2. With the motor running, add garlic through the feed tube of a food processor and process until minced. Add sea bass, shrimp and scallion, and pulse for 10 seconds. Add egg whites, soy, cilantro, Chinese 5-spice powder, salt and cayenne, and pulse until well combined, about 10 seconds. 3. Lay 5 wonton wrappers on a dry work surface and place 1 1/2 tsp. of fish mixture in the center of each wrapper. Rub a drop of water on the edges of two adjoining sides of each wrapper and fold in half to form a triangle, pressing firmly to seal. 4. Fill rest of wrappers. 5. Gently drop the dumplings into the boiling water in batches, and remove with a slotted spoon when they float to the surface. Drain on paper towels. 6. To serve, arrange 5 dumplings on each of 4 salad plates and spoon Ginger-Scallion Dipping Sauce over the dumplings. Pass remaining sauce at the table. Nutritional information (with Ginger-Scallion Dipping Sauce) 178 calories per serving (8% from fat) SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also www.americanhealth.com Notes: These dumplings are so full of flavor you'd never guess they're lowfat. The lean secret? They're filled with fish, not pork, then simmered instead of fried. >from Kitpath with a little help from mcbuster 2.0d Recipe by: Rancho La Paerta, Baja California, Mexico Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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