Difference between revisions of "Prawn Wontons"
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# Place prawns, [[Pork]], [[water chestnut]]s, spring [[onion]]s, [[sherry]], [[salt]] and [[pepper]] in food processor and mix to a paste. | # Place prawns, [[Pork]], [[water chestnut]]s, spring [[onion]]s, [[sherry]], [[salt]] and [[pepper]] in food processor and mix to a paste. | ||
# Put in bowl and beat in the [[egg white]] until mixture thickens. | # Put in bowl and beat in the [[egg white]] until mixture thickens. | ||
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| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Prawn Recipes]] | [[Category:Prawn Recipes]] | ||
[[Category:Wonton noodle Recipes]] | [[Category:Wonton noodle Recipes]] | ||
[[Category:Ground pork Recipes]] | [[Category:Ground pork Recipes]] | ||
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[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
[[Category:Water chestnut Recipes]] | [[Category:Water chestnut Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
Latest revision as of 20:02, 13 July 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 8 large prawns
- 1 tablespoon minced pork
- 1 tablespoon water chestnuts
- 2 spring onions, chopped finely
- 1 teaspoon dry sherry
- salt and pepper
- 1 egg white
- wonton wrappers
- 1 teaspoon cornstarch mixed with tablespoon water
- 3 cups chicken stock for poaching
Procedures
- Place prawns, Pork, water chestnuts, spring onions, sherry, salt and pepper in food processor and mix to a paste.
- Put in bowl and beat in the egg white until mixture thickens.
- Place a teaspoon of mixture in the center of a wonton wrapper.
- Dip finger in cornstarch water and run it along the 4 edges of wrapper.
- Bring all 4 corners up to a point in the middle and press along each edge to seal.
- Repeat with remaining mixture.
- Poach for 3 to 4 minutes in simmering stock. Drain and serve with sprigs of coriander.
