1 lb chopped shrimp (cleaned, and shelled, first)
1 small bunch, garlic chives
2 small shallots, finely chopped
1 tbsp. fresh ginger, grated
1 tsp sugar
1 tbsp rice wine
1 tbsp cornstarch
1 tsp, soy sauce
1 tsp, sesame oil
salt, and pepper, to taste
won ton wrappers
Method
(1) Sauté shallots, and ginger.
(2) Combine, shallot-ginger mixture with shrimp, 2/3 of the chopped chives, cornstarch, soy sauce, sesame oil, and rice wine.
(3) Season with sugar, salt, and pepper.
(4) Remove one won ton wrapper from the packet (once open, keep wrappers moist, covered with clean, dump towel)
(5) Place the first wrapper on palm of your hand, fill it with 1 teaspoon of the shrimp mixture. Seal it well (moisten wrapper edges with water, if necessary)
(6)Reserve the first won ton on a cookie sheet, or sandwiched between two towels, and make the rest of the batch.
(7) Bring a pot of water to boil. Cook a few won tons at a time. When they begin to float to the surface reserve them with a slotted spoon, and reserve on a plate (in a single layer).
Won tons can be served as a starter with a dipping sauce (mix a little soy sauce with a dash of sugar and crushed chilies) or as a soup. Place a few won tons in a cup of chicken broth. Some also like them fried, rather than boiled. Garnish won tons with the remaining chives.
Bon Appetit!
Other Notes
(0)you can get these in Asian stores
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, redcipolla [on the road], Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
