Make Christmas Leftovers or a Delicious New Meal?
I am sure many of us that hosted or went to Christmas parties this season, got our fill of shrimp.....Every party that I helped give or went to had shrimp, blue crab claws and or lobster claws as an appetizer or hors doeuvre. With that being said, seafood left overs have to be used first to avoid spoilage, and what a shame that would be! These delicious wontons are the perfect use of those tasty crustaceans!..I see New Years Eve parties, New Years Day brunches and dare I say...Super Bowl snacks! The beauty of this recipe is not only are they delicious, but they freeze well and can be brought out at a later date and enjoyed all over again in their new reincarnated form!
Steamed Wontons in Chilli Broth
Serves 4
Total time: 1 hour 20 minutes.
Ingredients
Wontons
1 garlic clove
1 spring onion
1 handful of fresh coriander, plus extra to garnish
1 bunch of fresh chives, preferably Chinese chives
3 dried shiitake mushrooms, soaked and drained
1 head of Chinese leaf, 2 leaves only
6 oz of tiger prawns, peeled and deveined if using (crab or both)
1 tbsp of light soy sauce
1/2 tsp granulated sugar
2 tsp sesame oil
20 wonton skins
Chilli Broth
7 oz of chicken stock
1/2 tbsp of oyster sauce
2 tsp chilli sauce, preferably chilli oil
Directions
Wonton Filling
Finely chop the garlic, spring onion, coriander, Chinese chives, soaked shiitake mushrooms and Chinese leaves and place in a mixing bowl.
Finely dice the prawns (and or crab meat if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together.
Wontons
Place 1 teaspoon of filling in the center of each wrapper. Using the tip of your finger, wet all sides of the pastry with cold water.
Fold the bottom corner over the filling to the top corner and press the wrapper down to seal all sides (to form a triangle).
Holding the base of the filling with your thumbs, pull the 2 corners of the triangle towards each other.
Overlap the ends and press together to form a 'gold ingot/trough' shape. Set aside and fold the rest of the wontons the same way.
Chicken Chilli Broth
Place all the wontons in a large, deep bowl. Bring the chicken stock to a simmer in a saucepan, then stir in the oyster sauce and chilli oil. Pour the broth ingredients over the wontons.
Set the wok up with a steamer stand and fill with boiling water to a third of the way up the sides.
Put the wonton bowl into the wok, cover with a lid and steam for 6–8 minutes, until the wontons have shriveled slightly and are cooked through.
Remove from the wok and serve garnished with a little chopped coriander.
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