| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Seafood, Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped shrimp; raw, peeled and deviened |
| 1 |
c |
Napa cabbage; chopped |
| 1/4 |
c |
Chopped scallions |
| 1/4 |
c |
Chopped cilantro |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Sesame oil |
|
|
Salt |
|
|
Pepper |
| 1 |
pk |
Thin won ton skins |
|
|
Eggwash |
|
|
Ginger broth: |
| 2 |
tb |
Canola oil |
| 1 |
|
Onion; sliced |
| 1 |
|
Jalapeno; sliced with seeds |
| 4 |
sl |
Ginger; peeled |
| 1/4 |
c |
Fish sauce; (preferable 3 crab fish sauce) |
| 4 |
c |
Chicken stock |
| 1 |
ds |
White pepper |
INSTRUCTIONS
DUMPLINGS
For dumplings:
In a bowl, combine the chopped shrimp, cabbage, scallions, cilantro,
ginger, sesame oil, salt and pepper. Lay out 5 won ton skins and place a
small amount of the shrimp mixture in the center of each skin. Moisten the
edges with egg wash and place another skin on top. Seal very tightly, using
a ramekin works well. In salted boiling water, blanch dumplings for 3 to 4
minutes or until the skins are soft and translucent. Serve immediately in
the ginger broth.
For broth:
In a large sauce pan, heat the oil. Saute the onion, jalapeno and ginger
until soft. Deglaze with
the fish sauce. Add the chicken stock and a dash of white pepper. Simmer
slowly and reduce to a little over 3 cups, about 45 minutes. Strain and
keep hot. Taste for seasoning.
Variation #1:
STEAMED SHRIMP SHUMAI
Place the first eight dumpling ingredients in a food processor and puree
the mixture at high speed. Add 1 egg and combine. Spread mousse on won ton
skins and steam for 5 minutes. Serve immediately.
Variation #2:
SHRIMP TOAST
Follow instructions for shrimp mousse (above) and spread on toast points.
Heat about 1 inch of oil to 350 degrees and fry until golden. Top with
finely diced jicama. Serve immediately.
Recipe by: Cooking Live Show #CL8940
Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 15, 1997
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