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Crispy Thai Pork and Shrimp Wontons Recipe

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This recipe for Crispy Thai Pork and Shrimp Wontons is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Preheat oven to 400ºF.


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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