Crispy Thai pork and shrimp wontons
1
Points®
Total time: 28 min • Prep: 20 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
Scallions
2 medium, coarsely chopped
Fresh ginger
1 Tbsp, fresh, coarsely chopped
Lemongrass
1 Tbsp, tender bottom parts only, chopped
Garlic
1 clove(s)
Cooked lean pork tenderloin
3 oz, cut into 1 1/2-inch pieces
Cooked frozen shrimp
2 oz, peeled and deveined
Less sodium soy sauce
2 Tbsp
Sesame oil
½ tsp
Cooking spray
4 spray(s)
Wonton wrapper
20 item(s), plus a few extra in case some break
Apricot preserves
2 Tbsp
Water
2 Tbsp
Fresh lime juice
1 Tbsp
Fish sauce
1 Tbsp
Instructions
1
Preheat oven to 400ºF.
2
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.
3
Lightly coat a baking sheet with cooking spray. Place wonton wrappers on prepared baking sheet so they look like diamonds when facing you.
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 teaspoon 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 1 wonton and a scant teaspoon sauce per serving.
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