WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

8oz. cooked and chilled prawns, peeled, tails removed

1 large egg white, lightly beaten

Two or three finely chopped spring onions, both green and white parts

1 clove garlic, minced

2 tsp. light brown sugar

2 tsp. distilled white vinegar

1/2 tsp. grated or minced fresh ginger

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 package wonton wrappers (at least 32 wrappers), about 3 1/2 inches per side

Nonstick cooking spray

3 T. soy sauce

2 tsp. rice vinegar

½ tsp. sesame oil

½ tsp. grated fresh ginger

¼ tsp. garlic-chili paste or Sriracha

Pinch of freshly ground black pepper

Finely chop the shrimp so that they end up as almost a paste. If you want to use a food processor, a half dozen quick pulses should accomplish this. Place the chopped shrimp in a medium-size bowl. Add the egg white, scallion, garlic, sugar, vinegar, ginger, salt, and pepper to the shrimp, stir to mix thoroughly, and set aside. Preheat the waffle iron on high. Preheat the oven on its lowest setting.   To form the dumplings, remove a wonton wrapper from the package. Using a pastry brush or a clean finger, wet all 4 edges of the wrapper. Place a scant T. of the shrimp mixture in the center and top with another wonton wrapper. Press along the edges to seal. The water should act as glue. If you find a spot that’s not sticking, add a bit more water. Set aside the finished wonton, cover with a damp towel, and shape the rest. Coat both sides of the waffle iron grid with nonstick spray. Set as many wontons on the waffle iron as will comfortably fit and close the lid. Cook for 2 minutes before checking. The wonton wrapper should lose its translucency and the waffle marks should be deep golden brown. This may take up to 4 minutes. Remove the cooked wontons and keep them warm in the oven while the others cook. Serve the wontons with the dipping sauce.  In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and ginger. Add the garlic-chili paste, then whisk again and taste. If you want a bit more heat, add more chili paste. Extra sauce can be kept in a covered container in the refrigerator for a week.

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