Fried Shrimp Wontons
1 lb. raw shrimp, peeled, deveined, coarsely chopped
3-4 stalks green onions, washed, trimmed, diced
1 tbsp ginger, peeled and grated
1 cup water chestnuts, small dice
1/2 tsp salt (to taste)
1 tbsp sesame oil
~ 50 wonton wrappers
water or beaten egg white for sealing wrappers
oil for deep-frying
3-4 stalks green onions, washed, trimmed, diced
1 tbsp ginger, peeled and grated
1 cup water chestnuts, small dice
1/2 tsp salt (to taste)
1 tbsp sesame oil
~ 50 wonton wrappers
water or beaten egg white for sealing wrappers
oil for deep-frying
dipping sauce
1 tsp ginger, grated
1/2 tsp sugar
4 tbsp soy sauce
2-3 tbsp red wine or rice wine vinegar
chili garlic paste (optional)
1 tsp ginger, grated
1/2 tsp sugar
4 tbsp soy sauce
2-3 tbsp red wine or rice wine vinegar
chili garlic paste (optional)
Mix the shrimp, green onions, ginger, and water chestnuts in a bowl. Season with salt and sesame oil. Mix well. Place a teaspoon of filling in the center of a wonton wrapper and wet the edges on one half of the wonton with the water or egg white wash. Fold the wrapper in half on the diagonal and press the edges together, pushing out any air pockets in the wonton. Daub one of the bottom corners with more water or egg white wash and fold the wings in front of the wonton so that they cross at the corners. Press together. When all wontons are folded, heat oil in a deep medium saucepan to 350°F. Fry 5-6 wontons at a time until they are golden brown. Remove and set on a rack. To make dipping sauce, combine all ingredients and stir until sugar is dissolved. Serve hot wontons with dipping sauce.
April 26th, 2009: 12:35 am
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Roasted Garlic Hummus – About.com
Prep Time: 10 minutesTotal Time: 10 minutes
Ingredients:
- 1 can chickpeas/garbanzo beans (15 oz.)
- 2 tablespoons roasted garlic
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon oregano
Preparation:
In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil in small increments (1/2 teaspoon) until desired consistency.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
Hummus can be prepared in advance up to two days if stored in airtight container in the refrigerator. To serve, heat in microwave or on stovetop.
Serve roasted garlic hummus garnished with finely chopped parsley with hot pita bread, pita chips, or veggies. Roasted red pepper hummus goes very well with cubes of warm Italian bread.
Hummus can be prepared in advance up to two days if stored in airtight container in the refrigerator. To serve, heat in microwave or on stovetop.
SHRIMP FILLED DEVILED EGGS
Printed from COOKS.COM
Content Copyright © 2011 Cooks.com - All rights reserved.
6 hard-boiled eggs
1/4 cup Miracle Whip
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped
1/4 cup Miracle Whip
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.
Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.
Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter.
Arrange on a serving dish.
Cover tightly and refrigerate.
Garnish with paprika and chopped fresh parsley before serving, if desired.
Yields 12 deviled eggs.
Submitted by: CM
