Wednesday, December 19, 2012

Rose Wantan

Has it been that long?  5 weeks????? no posting!!  OMG, time really goes by fast when you are occupied.  Was really occupied, entertaining visitors, entertaining myself by going for a
Cruise - Disney Fantasy Cruise.  Had a Fantastic time especially enjoyed the food on board,  fine dining nightly with the most fabulous menu.  Could not decide what to order and our server had to bring me 2 entrees and 2 desserts - yes nightly.  The best part of all is that the orders are free,  the menu has no price tag.  Can't wait for breakfast every morning,  the buffet lounge is endless, the food was displayed in a circle and breakfast items are endless too - gravlax, smoked salmon, smoked mackerel, smoked trout, etc. Even the egg benedict served here was perfectly done and i had the pleasure of ordering egg benedict at Royal Court which was delicious.  Am running out of words to describe the food.  The second best part of the cruise was that i did not have to cook although i would love to.  But i did learn how to make strudel dough from scratch and make lobster ravioli from the chef of REMY. the famous french restaurant on board.
Now that i am back on land, the kitchen will be busy again.  There is nothing much that i can cook with until grocery shopping time.  Found some shrimp and wanted to make wantan but oh no, no wantan skin!!.  Found a packet of egg roll skin and remembered that making fried wantans with egg roll skin is in my do list.  Can't wait to start making them and the finished wantans were not only deliciously crispy but oh so pretty.

1 lb. peeled raw shrimp
2 stalks green onions, finely chopped
1/2 tsp. salt
1/2 tsp sugar
1 tsp fish sauce
1/2 tsp ground white pepper
1/2 tsp shaoxing wine
1 egg yolk
1 tsp sesame oil
1 pkt egg roll skin
Vegetable oil for frying

Wipe shrimp dry with kitchen towel and using the chinese cleaver, smash one shrimp at a time and leave them in a large bowl.
Add in the chopped green onions, salt, sugar, fish sauce, white pepper, sesame oil, shaoxing wine and egg yolk.
Using a pair of chopsticks or rubber spatula, stir these ingredients in one direction until homogenous.
 To fill the wontons,     lay one egg roll skin , one of the corners in front of you,   (Cover the remaining won ton skins with a damp towel to keep them from drying out).  Place a heaping teaspoon of won ton filling in the corner of the egg roll skin that is nearest to you. Fold the pointed edge on egg roll skin over the filling and roll it up, 1/3 way only leaving 2/3 of egg roll skin, making the egg roll skin looking like a triangle.   Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it.  Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a ROSE.  Repeat with remaining wantans..

Deep-frying the wontons:

Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon/spider and drain on cake rack which has been lined with paper towels.

Serve wantans with chilly sauce

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