Crispy Thai Pork and Shrimp Wontons
1
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 20 • Difficulty: Easy
Don't be intimidated by homemade wontons—all you do is stuff and fold and then bake until crisp. Serve with a simple sweet and sour sauce.
Ingredients
Ginger root
1 tbsp(s)
Garlic
1 clove(s), large
Lemon grass
1 tbsp(s)
Uncooked scallions
1 oz
Cooked frozen shrimp
2 oz
Pork chop, lean
3 oz
Sesame oil
½ tsp(s)
Low sodium soy sauce
2 tbsp(s)
Wonton wrapper
20 item(s)
Cooking spray
2 spray(s)
Apricot preserves
2 tbsp(s)
Water
2 tbsp(s)
Fresh lime juice
1 tbsp(s)
Fish sauce
1 tbsp(s)
Instructions
1
Preheat oven to 200ºC (400ºF).
2
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.
3
Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds.
4
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.
5
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.
6
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.
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