Directions: |
Directions:Dice shrimp and waterchestnuts fine. Add all the other ingredients and mix thoroughly.
Taking one wonton skin at a time, wet the wonton skin all the way around the skins edge, place one small scoop of the mixture, fold the wonton paper by gather all four edges and then pinch the corners closed. Make any shape desired.
Deep fry until golden brown.
Hot Mustard Sauce:
1 tablespoon of Dry Coleman Mustard
2 tablespoons of water
Mix the sauce together in a small dish, it should be a thick consistency. Turn the small dish upside down for ten minutes. This will make the hot mustard hotter.
When ready, mix the mustard and soy sauce as you wish.
Wontons can be prepared ahead of time. Spray a cookie sheet with Pam, place wontons on cookie sheet and freeze for fifteen minutes. Take out of freezer, place in freezer proof bag and freeze until ready to use. |
Personal
Notes: |
Personal
Notes: I had these while visiting Bill and Eleanor Fulkman in their home in Pico Rivera, California. They were so good that when they came to visit us in Houston, Tx., I asked Eleanor for the recipe and to teach us how to make them. The girls and I helped her make them. Eleanor was Hawaiian and travelled with a Hawaiian Dance Group when she was young. One of my fondest memories is of her doing the hula in the bar at the Dal Rae Restaurant in Pico Rivera, Ca. The patrons all loved her and she danced beautifully.
|
This recipe for Wontons by Eleanor Fulkman is from