Try this Sausage and Shrimp Fried Wontons (Mf) recipe, or contribute your own.
Suggest a better descriptionHeat ground pork in sesame oil, cooking it and separating it until no longer pink. Stir in the garlic and ginger and saute for a moment. Add chopped shrimp and saute until opaque. Transfer mixture to a bowl and with a wooden spoon or your hands work in soy sauce, rice vinegar, broth and coriander; season with salt and crushed red pepper. To fill: Put 1/2 teaspoon filling in center of each wonton skin. Wet one edge only. Gather top edge over and pleat and press down as you go. (Can be frozen on parchment lined baking pan; when solid, place in freezer bags). To cook: Heat 1/8 teaspoon vegetable oil in a nonstick skillet. Fry the wontons in a single layer until brown on one side, about a minute. Pour off most of the fat. Return skillet to heat and add 1/4 to 1/3 cup water or broth. When liquid is steaming, cover the skillet, and time the cooking for 2 minutes or until filling is heated through. If you make wontons in advance, reheat in a steamer.. Yield: 100 wontons Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW#PS6551 Posted to MC-Recipe Digest V1 #494 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 100 | ||
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Calories: 3 | ||
Calories from Fat: 1 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 10.6mg | 0 % | |
Potassium 3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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