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Crispy Thai Pork and Shrimp Wontons Recipe

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This recipe for Crispy Thai Pork and Shrimp Wontons, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008


1 Tbsp ginger root, fresh, coarsely chopped
1 medium garlic clove(s)
1 Tbsp lemon grass, tender bottom parts only, chopped
2 medium scallion(s), coarsely chopped
2 oz cooked shrimp, peeled and deveined
3 oz cooked lean boneless pork chop, cut into 1 1/2-inch pieces
1/2 tsp sesame oil
2 Tbsp low-sodium soy sauce
20 items wonton wrapper(s), plus a few extra in case some break
2 sprays cooking spray
2 Tbsp apricot preserves
2 Tbsp water
1 Tbsp fresh lime juice
1 Tbsp fish sauce

Preheat oven to 400F.

In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.

Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.

Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.

Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.

Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 1 tablespoon of sauce per serving




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