Chinatown: Shrimp & Watercress Steamed Wontons w/ Orange-Soy Dipping Sauce
Adapted from a recipe by Tommy Baratta (Jack Nicholson's private chef) from his book Cooking for Jack
Makes about 20
Vegetable oil cooking spray
4 scallions, minced
1 tablespoon minced ginger
1 garlic clove, minced
1/2 pound shrimp, rinsed, peeled & deveined, and finely chopped
1 teaspoon cornstarch
2 tablespoon water
1 tablespoon low-sodium soy sauce
1 dash Tabasco (optional)
1 cup trimmed and chopped watercress leaves
1 package thin wonton wrappers
For Sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
2 scallions, cut into thin rings
1/8 cup orange juice, fresh squeezed (juice of 1/2 an orange)
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
For Sauce: Mix all ingredients together and refrigerate until ready to serve.
For Wontons:
Combine cornstarch and water in a small bowl.
Spray nonstick skillet with cooking spray and bring to high heat.
Add scallions, ginger, garlic, and shrimp to skillet. Cook, stirring for about 3 minutes. Add cornstarch mixture to skillet. Stir to combine. Add soy sauce, Tabasco (if using) and watercress to skillet. Continue to cook and stir for additional 1 minute. Remove from heat and allow to cool to room temperature.
Place 1 teaspoon of shrimp mixture in the center of each wonton wrapper. Moisten two edges of the wrapper with cold water. Fold wrapper into a half-moon shape and seal by pressing edges together. Repeat until shrimp mixture is gone.
To cook, steam wontons for 10 minutes and serve with dipping sauce.
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Original Post Found here: http://chef-du-cinema.blogspot.com/2012/08/the-class-chinatown.html