Crispy Shrimp Wontons With Sweet And Sour Dipping Sauce Recipes

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. , In a large saucepan, combine brown sugar and cornstarch; gradually stir in pineapple juice, vinegar and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in green pepper and pineapple. Cover and simmer for 5 minutes; set aside and keep warm. , In a large bowl, combine pork, cabbage, sprouts, onion, eggs, salt and pepper. Place about 1 tablespoonful in the center of a wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Serve with sauce

Steps:

• WONTONS: Mix filling ingredients together thoroughly. Refrigerate mixture for 1 hour.
• SAUCE: In a small saucepan, heat pineapple juice with the green onion. Simmer until green onion is tender.
• Run the peaches and marmalade through a food processor till chopped very fine. Add to saucepan. Add remaining ingredients and simmer, stirring occasionally, until heated through and reduced to your desired thickness.
• Meanwhile, Remove filling from fridge and place a spoonful into the center of each wonton wrapper. Lightly wet half of the edges of the wrappers with water. Fold the wrapper over the filling, forming a half moon (or triangle for square wonton wrappers) and seal completely. NOTE: you can freeze the wontons at this point for OAMC).
• Over low to medium heat 2 tablespoons oil (more if/as needed) into a skillet. Fry wontons (in batches) until golden brown, about 1-2 minutes per side. Remove and drain on paper towels. Season with salt if desired. Serve with dipping sauce.
• If freezing, thaw to room temperature before frying.

Steps:

• For Sauce: Stir reserved pineapple juice and cornstarch in medium saucepan until cornstarch dissolves. Mix in sugar, vinegar, chili sauce, Worcestershire sauce and ginger. Cook over medium-high heat until sauce thickens and boils, stirring often, about 5 minutes. Remove from heat, stir in pineapple and cilantro. Season with salt and pepper. Can be made 1 day ahead, rewarm before serving. Wontons: Line two large baking sheets with plastic wrap. Place everything but egg white and wrappers in bowl and mix. Place wonton on working surface, brush egg white along edges. Drop 1 rounded tsp of stuffing in center and fold wonton in half, pressing edges to seal. Place on baking sheet. Preheat oven to 300 (for keeping wontons warm after cooking if your guests don't just eat them immediately like ours did). Pour enough oil into heavy skillet to reach depth of 1/2 inch or deeper. Fry wontons, 4-6 at a time, until filling is cooked and wrapper is brown and crisp, about 1-2 minutes a side. Serve with dipping sauce.