Shrimp is expensive so I like to make recipes that can really stretch.

These little wontons use 31 to 40 count peeled and deveined shrimp that are very reasonable.

1/2 pound cleaned peeled shrimp. You can even use cooked shrimp also.

One tablespoon butter

1/2 teaspoon dried thyme

One small chopped onion

Three sliced scallions, only the whites. Save the green for garnish

One diced carrot

One stalk of diced celery

Three stalks diced bok choy

One inch of peeled diced ginger

One tablespoon soy sauce

30 to 35 wonton wrappers

One beaten egg

10 ounces spinach

Sauce

One cup white wine

One cup wayer

Two inches of chopped ginger

One teaspoon honey

7 tablespoons butter

Cook the shrimp and set it aside to cool.

Place the ginger, carrot, onion, scallion, celery, bok choy in the food processor till everything is diced.

Add the shrimp for 4 or 5 pulses. Keep some shrimp chunks.

Put the tablespoon  of butter in a pan and melt

Add the vegetables, shrimp, thyme. pepper and soy sauce.

Cook till soft about 5 minutes

Take off the heat to cool

Taste now to adjust salt and pepper. It should be tasty, not bland.

Place the wonton wrappers out on your work surface.

I make six at a time.

Brush each wonton with the egg and place one teaspoon of filling in each wonton.

Fold over to make a triangle and seal the edges well.

Set aside on wax paper and working quickly continue to finish them all.

Refrigerate covered till ready to use.

The sauce is to easy and very delicious.

Place the wine, water and ginger in a small saucepan and bring to a boil.

Reduce to half which would be about one cup.

The alcohol in the wine has to cook off.

Take off the heat.

Add the honey.

Add the seven tablespoons of butter one at a time

Strain threw a fine sieve and season with salt.

Boil the wontons on a gentle simmer and drain

Place a handful of the spinach in a bowl.

Place the hot wontons on top.

Serve with the sauce and diced green scallion tops.

Published by cmangoff

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