Crispy Thai Pork and Shrimp Wontons
1 Tbsp, fresh, coarsely chopped
1 clove(s), medium
1 Tbsp, tender bottom parts only, chopped
1 oz, coarsely chopped
2 oz, peeled and deveined
Cooked lean boneless pork chop
3 oz, cut into 3.75cm (1 1/2-inch) pieces
Low sodium soy sauce
20 item(s), plus a few extra in case some break
Fresh lime juice
- Preheat oven to 200ºC (400ºF).
- In the bowl of a food processor fitted with a chopping blade, place ginger, garlic, lemon grass and scallions; pulse until finely chopped. Add shrimp, pork, oil and soy sauce; pulse to combine. Spoon mixture into a small bowl and mix well to combine.
- Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
- Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping 5ml (1 tsp) of shrimp mixture onto middle of each wrapper; fold each wrap over filling to make a triangle and press to seal edges.
- Coat tops of wontons with cooking spray and bake, flipping once, about 3 minutes per side. If wontons are not crispy enough, cook for 1 to 2 minutes more.
- Meanwhile, while wontons are baking, in a small bowl, stir together preserves, water, lime juice and fish sauce. Serve wontons with dipping sauce on the side. Yields 4 wontons and about 15ml (1 Tbsp) of sauce per serving.