 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 30 |
|
Yet another recipe for my current OCD object, canned salmon. Found this at Yankee magazine, where it's got 1st Prize 1998 in the title. First prize of what, it doesn't say. Hmmm Ingredients:
1 (7 1/2 ounce) can salmon |
1/4 cup shredded carrot |
4 scallions, chopped |
1/2 cup alfalfa sprout |
1 1/2 tablespoons soy sauce |
2 teaspoons grated fresh gingerroot |
2 garlic cloves, crushed |
about 30 wonton wrapper |
oil, for deep-frying |
Directions:
1. Clean bones and skin from salmon, if necessary. In a medium bowl, combine salmon, carrot, scallions, sprouts, soy sauce, ginger, and garlic, and toss together until crumbly.
2. Heat oil for deep-frying over medium to medium-high heat.
3. Moisten the edges of a wonton wrapper with a few drops of water, and drop about 1 teaspoon of the salmon filling on the center. Fold the wonton wrapper diagonally to make a triangle, and press down on the edges to seal. (Fill about 15 wontons at a time, keeping the unused wrappers covered to prevent them from drying out.)
4. Deep-fry in hot oil on one side; then flip over and fry on the other side until golden brown, 3 to 4 minutes per side.
5. Drain on brown paper bags or paper towels, and serve hot with dipping sauce.
6. Dipping sauce: sweet-and-sour sauce, plum sauce, or a combination of 1 cup duck sauce, 1 to 2 tablespoons soy sauce, 1 teaspoon hoisin sauce, and a dash of chili oil.
|
|