Crispy Thai pork and shrimp wontons
2 medium, coarsely chopped
1 Tbsp, fresh, coarsely chopped
1 Tbsp, tender bottom parts only, chopped
1 medium clove(s)
cooked lean pork tenderloin
3 oz, cut into 1 1/2-inch pieces
2 oz, peeled and deveined
low sodium soy sauce
20 item(s), plus a few extra in case some break
fresh lime juice
- Preheat oven to 400ºF.
- In the bowl of a food processor fitted with a chopping blade, place scallions, ginger, lemon grass and garlic; pulse until finely chopped. Add pork, shrimp, soy sauce and oil; pulse to combine.
- Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
- Fill a small bowl with water and using your finger or a small pastry brush, coat edges of wrappers with water. Spoon a heaping teaspoon 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 1 wonton and a scant teaspoon sauce per serving.