Crispy Thai Pork and Shrimp Wontons
- 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 boneless pork chop, cooked and cut into 1 1/2-inch pieces
- 1/2 tsp sesame oil
- 2 Tbsp low-sodium soy sauce
- 20 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 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.
Recipe and Photo: Forever Thin / CC BY-SA