The Steamed shrimp wontons Recipe What I love about eating dim sum is the huge selection of unique morsels that are brought to your table in a seeming never-ending flow. Here wonton pastry wrappers are used; these are made from a soft egg pastry. Water chestnuts are available fresh, frozen, and canned. Canned ones are fine for this dish, but rinse well before using.
Serves 6
Ingredients:
6 water chestnuts, peeled
3 scallions (green onions), finely chopped
1 small bunch of fresh chives, finely chopped
1⁄4 teaspoon red chile flakes
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1lb (450g) cooked shrimp, peeled, deveined, and coarsely chopped
1⁄2 teaspoon salt
1 package round wonton wrappers
egg wash (1 egg yolk mixed with
2 tablespoons water) for sealing pastry
freshly ground black pepper
1 recipe Sesame and Ginger
Vinaigrette (see right), to serve
Method:
1. Rinse the chestnuts under cold running water, then finely chop. Mix together in a bowl with the scallions and chives. Season well with black pepper, and add the chile flakes, sesame oil, vegetable oil, soy sauce, shrimp, and salt. Stir to mix well, and let stand in the refrigerator for 20 minutes.
2. Lay out only six or seven wonton wrappers at a time—otherwise the pastry will dry out. Place a teaspoonful of filling on one side of a wrapper. Brush the edges with egg wash. Bring one side over the filling, and press the edges together with your finger to seal, making sure that no air bubbles are present.
3. Place the wontons on parchment paper and transfer, paper and all, to a bamboo steamer over boiling water. Steam for 10 minutes. Carefully lift the wontons off the paper and serve immediately, accompanied by the sesame and ginger vinaigrette.
Notes and Tips:
Sesame and ginger vinaigrette Serve this dressing with everything from wontons and dim sum dumplings to rare grilled tuna or seared cubes of beef. Mix together the grated zest and juice of 1 orange, 1⁄2 tablespoon grated fresh ginger, 1⁄2 teaspoon dried red chile flakes, and 1⁄2 teaspoon sugar in a glass jar with a lid.
Add the juice of 1 lime, 1 tablespoon rice wine vinegar, 1 tablespoon light soy sauce, 3 tablespoons sesame oil, and 2 tablespoons light vegetable oil. Season with salt and black pepper. Shake well, then check the seasoning.
Make sure that all the flavors are blended and that no one in particular overpowers the balance. The dressing keeps in the refrigerator for at least a week.
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| Steamed shrimp wontons Recipe |
