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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is from The Philippine Cookbook. They are just a little bit different than the Chinese variety. My family really likes these. I'm including the sauce recipe but I don't use it. I buy the Chinese plum sauce. Note: Cook time and prep time are estimates. Wontons should be cooked in hot oil until golden brown. Ingredients:
1/2 lb shrimp, finely chopped |
1/4 lb ground pork |
1 (6 ounce) can crabmeat |
1/4 cup green onion, finely chopped |
1 dash garlic powder (i used 1 clove garlic, minced) |
salt and pepper, to taste |
1 egg |
1/4 cup water chestnut, finely chopped |
1 (50 count) package wonton wrappers |
oil (for deep frying) |
1 cup plum preserves |
1/4 cup white vinegar |
1 tablespoon cornstarch |
1 teaspoon cayenne pepper |
Directions:
1. Combine all ingredients except wonton wrapper and blend very well. Wrap about 1/2 teaspoons of filling in each wonton wrapper by folding one side to form a triangle. Seal with a few drops of water; set aside. Deep fry and drain on paper towel. Serve with plum sauce.
2. Plum Sauce:.
3. Combine all ingredients and blend very well. Place in a saucepan and bring to a boil.
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